I'm doing my 2nd ever briskit this weekend. The first time didn't have a thermometer to measure grill temp. I monitored temp from dial thermometer on top (Weber kettle) I have a dual probe digital thermometer now...my question, where is best place for probe on the grill..thinking brisket itself taking up most of the real estate on indirect side.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
I've been laying the probe over the top of the brisket, making sure that the tip (as mentioned above) is at least two inches away from the meat itself.
vwskirch, I agree with everything the "Brothers" have said so far! I just want to add that I often Ball Up some Aluminum Foil and insert the Probe through the Ball to achieve proper height above the Grill and Clearance from the Meat and Sides of the Smoker!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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