Thread: Temp on brisket
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Old 10-30-2011, 04:57 PM   #7
somebody shut me the fark up.
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Join Date: 07-21-04
Location: Keller, Texas

Originally Posted by MilitantSquatter View Post
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.
Agree. The higher shelf and further back in my medium it gets hotter. And I use it to my advantage. I don't use water in the water pan, not sure if it would affect the guage if you do.
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