Which to Believe

LVBBQMan · 10-20-2011, 11:32 AM

I am in the early hours of as brisket smoke and the Maverick ET 732 says the pit is holding at 224 degrees. But the pit thermometer on my Fatboy says 280. Don't want to shut it down to check thermometers. Any recommendations on which to believe since one says i am cooking Low and Slow which is what I want and the other says I am nearing Hot and Fast?

btcg · 10-20-2011, 11:34 AM

grate temp is typically 25 or more degrees cooler from the smoker therm temp. I too, have a Backwoods.
Trust the Maverick

Oh you are NOWHERE near H & F

southernstyle · 10-20-2011, 11:35 AM

how far apart are the thermos. do you have another thermo to double check. add a pan of water to conduct the heat more evenly, maybe

Ron_L · 10-20-2011, 11:42 AM

Well, unless you have verified either or both of them recently using boiling water, they both could be off :) I would tend to trust the Maverick since it is thermocouple based and I'm guessing that the door therm on the Fatboy is a spring type which is more likely to be off.

Pappy · 10-20-2011, 11:56 AM

When I test my Maverick it was 2 degrees off. 214 instead of 212
I would trust the Maverick IMO.

boogiesnap · 10-20-2011, 12:03 PM

pull out the mav real quick a dunk in some boiling water. then you'll know for sure without stopping the cook.

btcg · 10-20-2011, 12:16 PM

Quote:

Originally Posted by southernstyle

how far apart are the thermos. do you have another thermo to double check. add a pan of water to conduct the heat more evenly, maybe

He's got a backwoods with a built-in water pan. He should be fine.

it's still early, and an insulated smoker like ours (BWS) are known to take a while for temps to stabilize.

LVBBQMan · 10-20-2011, 12:27 PM

As several predicted. the pit thermometer has dropped (in this case to 24

while the Maverick is now 229.

I have read several comments about pulling and foiling allowing the brisket to cook in its own juices the last few hours. Any recommendation as to what trigger point I should use to pull and foil?

btcg · 10-20-2011, 01:02 PM

Some go lower... me, I'd make sure I had at least 1 - 190 degree reading, if you take more than one.

Rest it a good long time, wrapped well. How long? At very least, 1 hour. 3-4 is much better.

Hard to do sometimes... as the natives get restless (and downright mean sometimes) wanting a plateful.

AND... they outright dismiss talk of "resting". Amazing how nasty your own family can get when they sense Q is on the horizion.

LVBBQMan · 10-20-2011, 01:12 PM

I am actually cooking for lunch tomorrow. Just did not want to do an all nighter. So time and rest is not an issue. But if you "let it rest", to me that would imply just letting it continue to cook using its own internal heat and juices while wrapped and not back in the oven. Is that what you were implying?

Ron_L · 10-20-2011, 01:38 PM

Some folks foil the brisket when either the internal temp hits 160 - 165 or when the bark is the color that they want. I am in the bark color camp. When you bark is the right color lay out two sheets of heavy duty foil and put the brisket fat down on the foil. Fold up the edges of the top sheet of foil and add some beef stock or beer or ??? and then wrap it tightly. Then warp the second sheet of foil around the first, again tightly. Then put it back in the cooker until your thermometer probe goes in with little to no resistance in a few places in the flat. Since you're cooking for lunch tomorrow at this point you want to chill the brisket as quickly as possible and then refrigerate overnight.

As an alternative, you can rest the brisket once it is done for a couple of hours and then slice it and vac-u-suck the slices and reheat them in boiling water tomorrow.

Lake Dogs · 10-20-2011, 01:39 PM

You're cooking at 224. The Maverick is correct. 99.99% chance.

southernstyle · 10-20-2011, 01:53 PM

i foil when the berk lokks real nice usually 155- 165. if you are not used to this keep an eye on it. it will power right through the stall or maybe have a short stall, but the reward is all that goodness that is collected.

southernstyle · 10-20-2011, 02:19 PM

i need to slow down my typing. " bark looks real nice". sheesh!

Braddog · 10-20-2011, 02:48 PM

Theres a huge swing in temps from the lowest rack in a BWS (above the boiling water pan), to the top rack (only inches from the roof of the cooker). Unless your thermo's are in exactly the same spot, there could easily be that much variation in the temps and both could be accurate.

Cheers,
Braddog

10-20-2011, 11:32 AM	#1
LVBBQMan On the road to being a farker Join Date: 05-29-11 Location: Las Vegas, NV Downloads: 0 Uploads: 0	Which to Believe I am in the early hours of as brisket smoke and the Maverick ET 732 says the pit is holding at 224 degrees. But the pit thermometer on my Fatboy says 280. Don't want to shut it down to check thermometers. Any recommendations on which to believe since one says i am cooking Low and Slow which is what I want and the other says I am nearing Hot and Fast? __________________ Backwoods Fatboy, CharBroil Bandera, CharBroil Big Red, Red Thermapen, Maverick ET-732

10-20-2011, 11:34 AM	#2
btcg Babbling Farker Join Date: 02-28-10 Location: North Potomac, MD Downloads: 0 Uploads: 0	grate temp is typically 25 or more degrees cooler from the smoker therm temp. I too, have a Backwoods. Trust the Maverick Oh you are NOWHERE near H & F __________________ [FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT] [FONT=Courier New][I]Proud Graduate of:[/I][/FONT] [I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]

10-20-2011, 11:35 AM	#3
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl. Downloads: 0 Uploads: 0	how far apart are the thermos. do you have another thermo to double check. add a pan of water to conduct the heat more evenly, maybe __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

10-20-2011, 11:42 AM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Well, unless you have verified either or both of them recently using boiling water, they both could be off :) I would tend to trust the Maverick since it is thermocouple based and I'm guessing that the door therm on the Fatboy is a spring type which is more likely to be off. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

10-20-2011, 11:56 AM	#5
Pappy is One Chatty Farker Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS") Downloads: 0 Uploads: 0	When I test my Maverick it was 2 degrees off. 214 instead of 212 I would trust the Maverick IMO. __________________ Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732

10-20-2011, 12:03 PM	#6
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	pull out the mav real quick a dunk in some boiling water. then you'll know for sure without stopping the cook. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training current avatar by N8, prior avatars by grillman.thanks! CLICK HERE to visit the BBQ Brethren Throwdowns

10-20-2011, 12:27 PM	#8
LVBBQMan On the road to being a farker Join Date: 05-29-11 Location: Las Vegas, NV Downloads: 0 Uploads: 0	As several predicted. the pit thermometer has dropped (in this case to 24 while the Maverick is now 229. I have read several comments about pulling and foiling allowing the brisket to cook in its own juices the last few hours. Any recommendation as to what trigger point I should use to pull and foil? __________________ Backwoods Fatboy, CharBroil Bandera, CharBroil Big Red, Red Thermapen, Maverick ET-732

10-20-2011, 01:02 PM	#9
btcg Babbling Farker Join Date: 02-28-10 Location: North Potomac, MD Downloads: 0 Uploads: 0	Some go lower... me, I'd make sure I had at least 1 - 190 degree reading, if you take more than one. Rest it a good long time, wrapped well. How long? At very least, 1 hour. 3-4 is much better. Hard to do sometimes... as the natives get restless (and downright mean sometimes) wanting a plateful. AND... they outright dismiss talk of "resting". Amazing how nasty your own family can get when they sense Q is on the horizion. __________________ [FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT] [FONT=Courier New][I]Proud Graduate of:[/I][/FONT] [I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]

10-20-2011, 01:12 PM	#10
LVBBQMan On the road to being a farker Join Date: 05-29-11 Location: Las Vegas, NV Downloads: 0 Uploads: 0	I am actually cooking for lunch tomorrow. Just did not want to do an all nighter. So time and rest is not an issue. But if you "let it rest", to me that would imply just letting it continue to cook using its own internal heat and juices while wrapped and not back in the oven. Is that what you were implying? __________________ Backwoods Fatboy, CharBroil Bandera, CharBroil Big Red, Red Thermapen, Maverick ET-732

10-20-2011, 01:38 PM	#11
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Some folks foil the brisket when either the internal temp hits 160 - 165 or when the bark is the color that they want. I am in the bark color camp. When you bark is the right color lay out two sheets of heavy duty foil and put the brisket fat down on the foil. Fold up the edges of the top sheet of foil and add some beef stock or beer or ??? and then wrap it tightly. Then warp the second sheet of foil around the first, again tightly. Then put it back in the cooker until your thermometer probe goes in with little to no resistance in a few places in the flat. Since you're cooking for lunch tomorrow at this point you want to chill the brisket as quickly as possible and then refrigerate overnight. As an alternative, you can rest the brisket once it is done for a couple of hours and then slice it and vac-u-suck the slices and reheat them in boiling water tomorrow. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

10-20-2011, 01:39 PM	#12
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	You're cooking at 224. The Maverick is correct. 99.99% chance. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

10-20-2011, 01:53 PM	#13
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl. Downloads: 0 Uploads: 0	i foil when the berk lokks real nice usually 155- 165. if you are not used to this keep an eye on it. it will power right through the stall or maybe have a short stall, but the reward is all that goodness that is collected. __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

10-20-2011, 02:19 PM	#14
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl. Downloads: 0 Uploads: 0	i need to slow down my typing. " bark looks real nice". sheesh! __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

10-20-2011, 02:48 PM	#15
Braddog Full Fledged Farker Join Date: 10-19-08 Location: St. Louis, MO Downloads: 0 Uploads: 0	Theres a huge swing in temps from the lowest rack in a BWS (above the boiling water pan), to the top rack (only inches from the roof of the cooker). Unless your thermo's are in exactly the same spot, there could easily be that much variation in the temps and both could be accurate. Cheers, Braddog __________________ http://www.grillandbarrel.com Backwoods Pro Jr. Backwoods Fatboy (sold) Large Big Green Egg Bubba Keg