Originally Posted by Unfathomable Bastid
Well then there it is - Thanks a ton SmokerKing!
If Im reading 225 at the side, my precious brisket likely was cooking at 275 or more for all those hours. That would likely explain what went wrong.
A Maverick digital over thermometer is the ticket? Is that the best brand for such a purpose? Also, should I drill another hole at grate level for this purpose, or should I feed it in through the exhaust vent?
I like the Mavericks, they have held up good for me and the transmission distance hasn't been an issue. Easy to use and they have a dual probe transmitter/receiver.
I drill two holes in my UDS's, a lower one for the center probe entry and the upper for the meat. I then in install some electrical clamp connectors. Not a sure tight seal but good enough to allow probe insertion and removal fairly easily.
I fabricated a stand that holds the transmitter(s) and placed velcro on the bracket and on the back of the transmitter.