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The confidence boost I needed haha

I’ll have to invest in one. Second time this has happened during a brisket but the 1st time I was already at 200 and it happened. My meat dropped to 197 when I noticed it so I just said screw it and pulled it off to rest at that point. Still ended up fantastic but it was annoying.

Alright, thanks. Since I made the post, I’ve got the brisket back up to 181 on one probe and 172 on another. The lowest it hit was 164 (after I already relit them smoker) and it was there for about 10-15 mins. I’m a perfectionist but obviously my main concern is just the safety of those I’m...

Long story short, temp of the smoker was set to 225. I wrapped the 15 lb brisket at midnight in aluminum foil when it was stalled out at around 162. I continued to monitor it for a short before going to bed. 2 hours later I wake up to check it, all good and the meat is over 170. Again, 2 hrs...