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.
I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
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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