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.
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.
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