My Maverick Must be Busted

Fidel

I'm cooking a brisket today and the pit temp has been pegged at 260&deg all day long.

The meat temp has slowly climbed from 38&deg to 167&deg over about 7 hours or so. About 30 minutes later I checked the Maverick and the meat temp read 164&deg - I was amazed since I learned yesterday that it is physically impossible for the meat temp to drop. I know no one was outside messing with the egg, the dome had not been lifted, and the meat probe certainly had not been moved, and the dome temp still read 260&deg so it piqued my curiosity. Then ten minutes later I checked again and it was only 163&deg so I was afraid my fire went out. As of my last check the temp has climbed back and it is 168&deg and seems to be well on its way toward a finish.

Now either this is normal, or this brisket seems to break the laws of the universe in which case someone better call the Ripley's Museum and the Smithsonian and see if they are ready to start building the exhibit. I'll save them each a slice.

Bacchus

Maybe the fro-head learned a lesson since about 20 Eggers told him he was wrong.
Thought you were going hot/fast with that briskey?

"Sparky"

You're crazy man!!!!You know that what you just explained is scientifically impossible :blink: .Don't be alarmed when a group of men in white scrubs come and take you away to your new padded room Good luck buddy

WessB

LOL....

TNmike

Do you have a graph of that?? :laugh: Mike

WessB

Sorry I replied Fidel...now your brisket is going to come out dry..and it's ALL my fault....just send me the bill..... :laugh:

ResQue

I hope you took tons of pictures and kept an accurate account of what went on! You could sell all that and become a gazillionaire, since it is supposedly immpossible. Lucky you! :woohoo:

2Fategghead

:cheer: