Middle of first brisket cook on KJ Big Joe, temp probe malfunction

[KevinG]

I've been up since 430am, working on my first brisket on my Big Joe. My Smoke meat probe unit is now shot! I was wondering why the temp stalled at 135... I checked with my thermopen and I'm actually at 155. Grate probe has been steady 235-240. Thought I could just use it like Kentucky windage, but now the temps are bouncing around, I can't tell what is stable. I removed the probe. Decided to wrap with foil as I had the color I was looking for. Guess I'll check temp with thermopen every hour, and then adjust my checks as I get closer. Make an initial probe hole in the foil and go from there. Am I missing anything? I'd appreciate any other input if so. Thanks.

[KevinG]

Just to add. This is an 11 pound choice whole brisket. I adjusted my temp to 250 and its holding steady and confirmed with the dial gauge on the KJ. I was basically following A combo of Frankllin and Meatheads brisket protocol.

[SoCalTim]

My recommendation is to stick it in the oven at 300 to as high as 350 and finish it there. Since the brisket is wrapped, it won't know it's not in the KJ.

[tbob4]

Try unplugging the probe - drying it off at both ends and plugging it back in. I have had my grate probe on my Fireboard go whacky a couple of times. Unplugging and plugging in solved the problem. Others here have noted that moisture could have been the issue.

[scottranda]

Your plan sounds good. You can put it in the oven. If it's in foil, you might as well use the oven. I'd go anywhere from 225 to 300 depending on what time you want to eat.

[Thunder77]

Do you by chance have any other thermoworks thermometers? The Smoke will work with any probe from either Dot or ChefAlarm.

[KevinG]

I just put it in the oven at 275. I'm checking with my Thermopen every so often. Much easier than going outside and checking. I'll be contacting Thermoworks about this issue.

[DWCowles]

My Smoke screw up on the second cook had to go to ole faithful Maverick which has never let me down. 😊

[DWCowles]

My was the receiver also it wouldn't sync.

[TimRobinson]

DWCowles, I was just writing Thunder77. This problem affected a small percentage of our very first batch of Smokes. If you will contact us at [email protected] or 1-800-393-6434 today, we will replace it with one that will never unsync again. Tim (@ThermoWorks)

[DWCowles]

TimRobinson I have already gotten a replacement and it's working good now. Thank you

[RonB]

Put the malfunctioning probe in the oven with the meat, but not in the meat. Several hours at 275* should dry out any moisture that has seeped into the probe, (don't put the plug end in the oven), and then try it again.

[KevinG]

I was able to make it work. I took the temp up to 201 at the fat part where the flat meets the point. It was super tender and very moist. I was shocked by how moist it was...I'd have to call it succulent. I was afraid with all the poking I had to do with the thermopen that it would be dry. Sorry this pic is terrible. I had friends over, so I Couldn't spend much time.

[EdF]

You may think the pic is horrible, but it looks mightily good!

[KevinG]

Thanks!

[Thunder77]

I would have no problem consuming that fine cross-section of cow! Beautiful job sir!

[vandy]

Looks like a success to me man!

[DWCowles]

Beautiful!

[Spinaker]

Looks great. How long did you let it rest in the Cambro?

[KevinG]

I actually brought the oven to 170 and then turned it off, and just put it in the oven with another double wrap of foil. I had seen Franklin say that he will sometimes just let them rest sitting out for an hour...so I just let it sit in the oven for about 90 minutes.