Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
hungrybear I don't think you should fear. Crank the temp up to normal and continue on. You'll be in good shape. Wrap it tightly in foil when the brisket gets to 170-180, and once it gets to 195-200, or anywhere in that general vicinity, drop your pit temp to 170 or move it to a faux cambro until it's time to slice & serve.
When I investigated further, the adapter that connects the CyberQ's fan to my WSM's vent had loosened, shifted and was actually blocking the air flow. I hadn't noticed last night because the temperature was very stable.
Anyway, brisket is now in the oven, wrapped. It's at 190 with 2 hours to go. 😅
As a sidenote, I've never used the Maverick ET-732 in my indoor oven before. Looks like the oven's thermostat reads about 30 degrees higher than the Maverick.
Yeah, no kidding, I noticed that too. Just imagine how many cakes and casseroles are cooked at the "wrong" temperature, and yet somehow come out just fine. This cooking thing isn't an exact science.
The instructions for the oven should tell you how to adjust the setting so that you get an average temp of what's it's set for. If the instructions aren't available, you can get them online. Remember that ovens will swing + or _ 20* to 30*.
The instructions for the oven should tell you how to adjust the setting so that you get an average temp of what's it's set for. If the instructions aren't available, you can get them online. Remember that ovens will swing + or _ 20* to 30*.
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