Was a beautiful day. Was bout 40 when I woke up but was in the low 60s after that. Not windy. Had a wireless probe right near meat reading the pit temp right at the meat. So I just couldn't understand that at 300+ and 325-350 for a half hour didn't raise the IT. When I do pork butts they shoot up to 200 IT when its that hot in there.
No complaints bc the brisket was actually delicious. But puzzling.
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Smokers:
20x48 Pits by JJ
Cinder block smoker
Wishlist:
22.5" WSM
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