Recent content by lKnoXl

I did take a bunch of pictures so I'll definitely post when I get home.

Two days later and everyone's alive. Brisket was great. Thanks.

Thanks so much. I've gone with it. For science. I'll follow up with how it goes.

I had a similar problem as the OP. I put a 11LB Brisket with a salt and pepper rub on my pellet smoker set at 225F at around 10:15. I know I still had temp at 225 an hour later, but don't know what the meat temp was even though I made the rookie mistake of having a probe in from the start of...