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Thanks guys but no. I made sure the probes are correct. I tried both monitors, they both gave weird readings. At least I'm cooking two of the most simple items.
How do I calibrate them? I've never done that.
Like I said, I never smoke above 300 degrees. I had wash, the cable has never got wet. Is there another brand I should look at? It's pretty hard trying to smoke without being able to check the internal temp.
Thanks for the great information fellows. I sprayed it with apple juice and bourbon, double wrapped it and baked @ 200 for 6 hrs. That made a big difference in the tenderness. My next brisket will be smoked at 300.