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Welcome to SMF 1bugofff ! Smoking by temp (via a probe) can be helpful for sure but temp by itself is not the final say. Regardless of what the thermometer indicates, briskets are done when a probe pushed in feels like a knife into warm butter (very little resistance). Then it should be pulled and rested. Check out the brisket threads, plenty of helpful info there.
Good afternoon and welcome to the forum, from a pretty nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.
What is best way to season new Charbroilet smoker with side burner. Should I wipe all down with oil then burn two hours then wipe again with oil. Was in hospital for last 4 week with cancer.