Well had the smoker a year now and been doing sausage,brats, chicken, and ribs but this is my first brisket. Bought an 8lb flat at HyVee, trimmed the fat to 1/4", rubbed and injected it with some spiced up beef broth, then let it sit 24 hours in the frig. Its 11:15 PM and just put it on with the thought of cooking through the night. I am figuring stall around daybreak so I can tent with spiced up apple cider or just wait it out depending on how the bark looks. Dinner is not until 4:00 pm tomorrow so I have time to let it sit after hitting around 200 in towels and a cooler. I have to cooker set to 205 as it runs 10 degrees hotter than the digital read out per a standard cooking thermometer and my Readi-Chek wireless talking thermometer. I have chicken brining over night and I will put those on in the morning. I usually wake up a couple times a night so I will use that to add more apple wood chips to the hopper.
My logic sound about right? Thoughts?
I do have a question on thermometers, what are the best dual t-meters for cooker temp and food temp without breaking the bank? Mine are getting up there in age so an upgrade is in order....at least in my mind.