Thread: Temp on brisket
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Unread 10-30-2011, 12:51 PM   #6
MilitantSquatter
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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.
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