1. Where do I find a brisket small enough to fit in it? I tried all my local grocery stores and they are all too big.
2. I also bough the iGrill2 meat probe and it always seems to say my meat is done when it not. Anyway to check the calibration? The ambient probe seems within 5 degrees of my MES probe.
I read the 5 day course and still didnt do so hot on a brisket flat I smoked most of it came out chewy.
My goal is to cook a really good brisket that is that possible with the MES 30? Tips?