Thread: Temp on brisket
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Unread 10-30-2011, 12:51 PM   #6
MilitantSquatter's Avatar
Join Date: 09-17-05
Location: Mooresville, NC
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Two questions

1) Were you measuring temp based on door temp or other temp device ?

2) Was the brisket close to the upper wall getting the radiant heat ?

Reason I ask, that as a former owner of medium spicewine, I know these two variables can impact estimated time for doneness.
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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