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Old 02-13-2011, 03:22 PM   #8
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO

hmmm....if you don't have a high dollar thermo I'd boil some water and check it to see if it's readin right. I never pulled a brisket till I could get the thermo in and out like butter. I do check temp just to see where I'm at with it. More often than not I hit the stall and then it gets foil to break the stall. I used to go by temp at finish and back then I pulled, wrapped and rested in a cooler @ 195. Goin by your awesome list of rigs you sure can't fault the equipment. Sure is a head scratcher. Is the brisket salvageable?
"Everything is ok in the end...
so if everything isn't ok...
then things are lookin up...
cuz it's not the end..."

Modified Char-Griller / Whalen 37.5" King Kettle [url][/url] / Very near future UDS & 6' x 37" 325 gallon offset projects.
LoneStarMojo is offline   Reply With Quote