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Your temperatures for the brisket looks like it did not stall. When a brisket stalls the meat is trying to reduce the moisture content of the mate and they call that sweating just like you do when you're hot outside and your body sweats to cool you off same principle when you're cooking a large...
If you're lacking a meat probe to check for tenderness try thinking about it as a woman body builder, if she has buns of steel your brisket isn't done because the meat won't wiggle back and forth butt if you grab those buns ( the point ) and wiggle them when you let go it should still wiggle...
In a pinch, trying to salvage a piece of meat from being dry try putting the piece of meat in a pressure cooker for about 20 minutes on high temperature. When done cooking turn the pressure cooker off if it's electric then let it sit there until the pressure reduces naturally without manually...
Try putting your meat temperature probes in ice water and see how close they get to 32°. Then heat some water up until it boils and put your meat temperature probes in and see how close they get to 212° and that will tell you which temperature probe is more accurate.
Also keep your temperature...
Hey Doug welcome from The lone Star State. I have been using offset smokers for the last 35 years and started from the ground up. I lived in Titusville Pennsylvania that's about 40 miles south of lake Erie. That's the city where Colonel Drake drilled the first oil well and when I was in high...
If I had some criteria to help me choose the pellet smoker that would give me the best blue smoke, I would just have to pretend that each pellet smoker was a girl and pick the prettiest one and hope she could smoke my heart.
As far as creating blue smoke the pellets can't till the difference of...