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Discussion in 'WSM Owners (Weber Smokey Mountain)' started by whossmokin, Apr 26, 2015.
Today I will be making my first attempt at a brisket flat on wsm. Pics and all that to follow!!
Looking forward to it!
well here it is all rubbed down with OBIE CUEs big bull rub. Bout to put in on at about 235 to 245 for about 4 hours ( its a 3lb flat)
Looks good! What type of wood are you using?Thumbs Up
A mix of hickory and pecan that I had from a previous rib cook
Sounds like a good mix!
Ended up having to pull it off smoker after 3 hours and internal temp of 155.... Smoker kept climbing in temp even with all dampers closed, I think the the door needs to be sealed. I have been having this problem a lot lately
Decided to finish in the oven😕
either that or my digital thermometer is shorting because it reads 289. Yet the one on the smoker reads 225
No shame in that, we've all been there at some point in time for one reason or another.... Hang in there, your smoker just recently started doing that ?
A lot of stock therms are just not dependable ! I'd try the boiling water test on your therm probes ! That'll be the tell all !
Thanks for the advice!!☺
And yes it has done it the last two cooks
Ya may just have a bad therm probe throwing ya off !