Should I be concerned? My Auber says t is holding steady at 225.
My Meater+ says the ambient Temp is 212. Taylor #1 reads 234.
Taylor #2 reads 208 and the redicheck reads 210. average of 218.
Should I bump up the Auber to 232 or am I overthinking again?
OK guys & gals, my brisket finished early at 6:30. It is still wrapped and resting in a heavy cooler. it is at 196 F @ 7 AM.
How long can I leave it in these?
Is there a minimum temperature?
Eating is around noon or 1 PM.
When the internal temp hit 195 I started probing with an ice pick. When it felt like there was no resistance I called it done.How did you determine your brisket was done?
Well the consensus is my brisket passed with flying colors. Slices, chopped & burnt ends.
They rarely do. Yours looked great!The burnt ends didn't last long at all.