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Old 02-13-2011, 02:40 PM   #10
Full Fledged Farker
Join Date: 11-28-10
Location: Fort Myers Fl

Originally Posted by LoneStarMojo View Post
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?
I was using a stoker and then a thermo.

In the past Ive had good luck with brisket this was just a new method I was trying in which I obviously suck at!
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[/COLOR]Weber 22.5 WSM
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