Where is the temp to be measured?

[dsmuzic]

I'm getting ready to smoke a brisket. Just realized I'm not sure if I'm supposed to be measuring the ambient temperature or the temperature inside the meat. Can anyone help me out with this please?

 

[indaswamp]

I recommend monitoring both the internal temperature of the meat and the smoke chamber temp. at the grate level the meat is at.

 

[gmc2003]

I recommend monitoring both the internal temperature of the meat and the smoke chamber temp. at the grate level the meat is at.

The only thing I'll add is to have your grate level probe about an inch or so away from your meat.

Chris

 

[JLeonard]

And if you need a multiprobe therm...Look up Inkbird on amazon. They are a sponsor and make good therms at a good price. Got one Ive been using hard for 4 yrs now without a problem.
And be sure and show off your smoke!

Jim

 

[chopsaw]

I don't temp ribs , but this is the normal position for watching grill temp like Chris said above .

I run a snake on brisket , so the grate temp is taken across from the burning part of the snake . Just gives you an idea maybe .

 

[02ebz06]

If it is a whole packer brisket, I would suggest two probes in it.
One in the flat and one in the point.
Probe tip needs to be in the center of the meat.
Also as others said, a probe on the grate to monitor the cook chamber temp so you can keep it constant.

 

[dsmuzic]

If it is a whole packer brisket, I would suggest two probes in it.
One in the flat and one in the point.
Probe tip needs to be in the center of the meat.
Also as others said, a probe on the grate to monitor the cook chamber temp so you can keep it constant.

Yes it was a whole packer brisket. I used a double probe thermometer but the temps were like 30 degree difference between the center of the point and the chamber. The meat read hotter than the chamber. I had a pretty difficult time trying to keep it consistently around 250. Would go up to 280 and then down to 220. Used lump charcoal. I guess practice makes perfect

 

[indaswamp]

A 50*F swing using wood or charcoal is normal. Just keep the avg. at your target temp.

 

[02ebz06]

Yes it was a whole packer brisket. I used a double probe thermometer but the temps were like 30 degree difference between the center of the point and the chamber. The meat read hotter than the chamber. I had a pretty difficult time trying to keep it consistently around 250. Would go up to 280 and then down to 220. Used lump charcoal. I guess practice makes perfect

I don't know how it could be possible for meat center to be 30 degrees warmer than cooking chamber.
You may have a bad probe.

 

[indaswamp]

I don't know how it could be possible for meat center to be 30 degrees warmer than cooking chamber.
You may have a bad probe.

...or letting the fire die off a little too much before adding more wood.....

 

[02ebz06]

...or letting the fire die off a little too much before adding more wood.....

That was my first though, but figured it would have to get pretty low to be 30 degrees cooler than the meat.

 

[indaswamp]

Yep. Probably need a hotter avg. temp. fire.

 

[chopsaw]

letting the fire die off a little too much before adding more wood.....

Yup . He ran hot enough to bring the I T up , then let his fire die .

 

[DemonPit]

I have an 8 probe meter. What I do is put all 8 in a glass of hot tap water and start the meter up. I then take the closest 4 and use those for my cook.

 

[dsmuzic]

Yup . He ran hot enough to bring the I T up , then let his fire die .

Yeah when I saw it was dipping too much I added more charcoal and wood if opening the damper didn't work. I also probably smothered it at times when it got too hot and I would try to lower the temperature.

 

[chopsaw]

Yeah when I saw it was dipping too much I added more charcoal and wood

What are you cooking on ? Maybe I missed it . You'll just have to know when to add to keep it going .

 

[thirdeye]

After 5 or 6 or 7 hours, I stick my briskets here:

 

[schlotz]

See thirdeye 's post. Definitely, you measure the brisket IT by putting it in the thickest part of the flat, not the point. Remember, temp is only a guideline. Briskets are done when they probe tender all over the flat.
Tender = feels like going in/out of a jar of peanut butter.