Quote:
Originally Posted by LoneStarMojo
hmmm....if you don't have a high dollar thermo I'd boil some water and check it to see if it's readin right. I never pulled a brisket till I could get the thermo in and out like butter. I do check temp just to see where I'm at with it. More often than not I hit the stall and then it gets foil to break the stall. I used to go by temp at finish and back then I pulled, wrapped and rested in a cooler @ 195. Goin by your awesome list of rigs you sure can't fault the equipment. Sure is a head scratcher. Is the brisket salvageable?
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I was using a stoker and then a thermo.
In the past Ive had good luck with brisket this was just a new method I was trying in which I obviously suck at!
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Med Spicewine, BWS Party, GMG Bowie, circa 1986 250 gallon stick burner, Weber Kettle 26
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