Originally Posted by bbqfans
Homer Page of Temple,Texas taught me this long ago as I watched him at his BBQ Joint off 57th St.
Yeah But Todd and Vickie now do a cold smoke and finish it in ovens. That's a cheesy short cut that Homer would not endorse.
Your right on the "feel"
You sound like me... a lot of lessons get learned when you have to keep an eye on more than 8 briskets. I remember my first big smoke doing this at the old Kreuz market. I stared at three comparable briskets that we all put on at 4:30 in the morning or so... one was ready at 10:30 (yes I said 10:30) another at 11:40 or so and another at 2. That's what I was doing in summer 1985.
If you want consistency in product the probe needs to be thrown away or used for feel.