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I had a third party thermometer added to replace the stock smoker thermometer, plus two thermometers in the brisket itself, one for each slab. But they were both cheap. What would you recommend?
I wasn't trying to blame the butcher as much as figure out what the heck I did wrong, because frankly I had no idea. I did think the meat was too much though. So what is the correct way to maintain temps? I had all the vents open for hours and the temperature continued to plummet over time...
Hi guys, I'm new to this site here, I think this is a good place to ask for help, sorry if this the wrong thread.
My first attempt at smoking went bad.
No, no one got hurt and my house is intact, but my smoker is destroyed along with the brisket I busted my ass preparing and babysitting. I'm...