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My Brisket Stream of Consciousness

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  • smarkley
    replied
    hey SenatorShriv ... I see this is your first post.... Welcome Aboard.

    Never too early for a beer (It is noon somewhere!)

    Measure your temp at the grill grate... that is where the meat is.

    Leave a comment:


  • SenatorShriv
    started a topic My Brisket Stream of Consciousness

    My Brisket Stream of Consciousness

    I've successfully fumbled my way through 3 or 4 briskets on my Weber and Smoke Hollow in the past. All products were edible and enjoyed by the masses but none of them came close to the standards I was really hoping to achieve. On a bit of whim yesterday i picked up a big 17 lbs whole packer. It was a little large for my weber to really get an indirect cooking going and I didn't want to separate the point and the flat to get it to fit in my Smoke Hallow. Luckily I also have a Char-Broil Infrared grill that will handle the whole thing just fine.

    This is my stream of consciousness of the day. My intent is to hopefully have folks jumping in with some suggestions / answers to my questions throughout the day but also track some of the things that run through an amateurs head to help guide additional content for the sight in the future.

    Here we go:
    - The two probes of my digital thermometer have pretty different temps. The one siting on the grill grate is at 234 and the one on the rack above the grates is at 184. I obviously expected a differential, but this was higher than I expected. Dialing it in to 225 before I put the meat on but do I go with the temperature of the chamber or the temperature at the grill grate?
    - Dang - just started raining... that's going to throw off my game.
    - Is it too early for a beer? Do I care?
    - If someone asks me to explain how the infrared works can I get away with just saying "science"?

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