or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Brisket/Pork Picnic
New Posts  All Forums:Forum Nav:

Brisket/Pork Picnic

post #1 of 7
Thread Starter 
Smoking a brisket and a picnic on 2 separate Brinkmann Smoke N grills non moded, did drill holes in charcoal pan, need advice on keeping temps at 225 on a stock Brinkmann, not enough time for doing mods, and need a translation of what 225 would be on the Brinkmanns gague, and best way to keep it there for best results. Please help asap
post #2 of 7
You will need a cabled therm to monitor temps at cooking grate level to know the real temp. Stock gauges are not accurate and you will not know the real temp....

There are numerous Brinkmann Smoke N grills and they are all different.... ?????
post #3 of 7
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

You will need a cabled therm to monitor temps at cooking grate level to know the real temp. Stock gauges are not accurate and you will not know the real temp....

There are numerous Brinkmann Smoke N grills and they are all different.... ?????
post #4 of 7
Thread Starter 
Quote:
Originally Posted by QSBBQ88 View Post

they are both the newer version smoken n grill charcoal smokers, that's the problem I'm at, I just want an good experienced guess on the thermometer on the Brinkmanns, where would a safe bet be to smoke at, even though the gague and the grate level would read different
post #5 of 7
Thread Starter 
Quote:
Originally Posted by QSBBQ88 View Post

they are both the newer version smoken n grill charcoal smokers, that's the problem I'm at, I just want an good experienced guess on the thermometer on the Brinkmanns, where would a safe bet be to smoke at, even though the gague and the grate level would read different
and also I gotta have food ready by 5pm California time tomorrow, so that's why I can't do the mods ppl talk about or get a more accurate thermometer cuz I'm under he gun lol any advice would help and any advice on any difference there may be between smoking a butt and a picnic
post #6 of 7
Go to Wal Mart and get a therm.... put the meat in tonight at about 200 deg. F..... check the meat temp tomorrow morning.... when it gets to 185 ish.put a tootpick in the meat to see how tender it is.... It should be done around 2 PM.... wrap in foil and a towel or 2 until dinner...
post #7 of 7

texas.gif  Good morning and welcome to the forum, from a warm, cloudy and humid day here in East Texas. Lots of great people with tons of information on just about  everything.

 

 

Gary

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Brisket/Pork Picnic