K80Shooter
Full Fledged Farker
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.
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.
