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First brisket of the year on new smoker

post #1 of 4
Thread Starter 





Used my new MES 40"
Question though. I used the may probe that it came with and happen to find that it was 25 degrees higher than the when I use all the time which I know is accurate. Should I have calibrated it some how before hand. Had anyone heard of this?
post #2 of 4

That looks good. Most all factory gauges are off. Get your self a good remote and check it in boiling water the a ice water bath. Then go by it and forget about the factory gauge.

Happy smoken.

David

post #3 of 4

I have an MES 40 the meat probe and the temp. control are way off, I use 2 separate probes when I cook.Meat cost to much to ruin. The meal looks good all meat I like that, did you use a rub on the Brisket, is that home made Kielbasa?

post #4 of 4
Thread Starter 
Quote:
Originally Posted by tropics View Post

I have an MES 40 the meat probe and the temp. control are way off, I use 2 separate probes when I cook.Meat cost to much to ruin. The meal looks good all meat I like that, did you use a rub on the Brisket, is that home made Kielbasa?

I used just straight salt and pepper rub on the brisket. I injected it with beef broth and soy sauce. It is Kielbasa but not homemade.
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