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Unread 02-03-2013, 12:21 PM   #1
K80Shooter
On the road to being a farker
 
Join Date: 10-20-12
Location: Hartwell, GA
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Default Question for you Kamado, Egg or Akorn guy's

Looking for a little advice on your temp probes. When you guy's are cooking indirect where do you try to place your temp probe for you pit temp?

I have found it will give you diff. readings depending on where you put it. I cooked a brisket yesterday and going by my thermometer the pit stayed at 250* for the cook.

Two things happened, one the brisker got done way sooner than I thought it would. The brisket trimmed out at 11.86lbs so I was thinking maybe 12-15 hours. It was done in 11 hours. The second problem was I cooked it fat side up. The problem here was that the bottom of the brisket formed a hard crust which could not be ate. I lost all that wonderful bark.

I am attaching a pic showing where the temp probe was. I always try keeping it over the plate setter, maybe it was too close to me meat giving me a false reading. I know I have done this before and try to make sure not to do it.
Attached Images
File Type: jpg Brisket 2-1.jpg (71.8 KB, 117 views)
File Type: jpg Brisket 3-1.jpg (98.7 KB, 118 views)
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