Too ambitious? 13.5lb brisket.

lousubcap

Now that is a learning eggsperience-and one with a good ending.  Have nothing to add other than build on this ride as it hits on many of the key challenges of the brisket rodeo.

Trini_in_Ottawa

lousubcap said:

Now that is a learning eggsperience-and one with a good ending.  Have nothing to add other than build on this ride as it hits on many of the key challenges of the brisket rodeo.

So true - never read or heard of a stall with temp falling, but more importantly learned that placement of meat probe is key for low and slow. Also need to a thermapen - it is next on my list.

lousubcap

FWIW-the thermopen is great for a quick "look" or to cook hot and fast (and it is "all that" for the quick cooks).  But the time/temperature duration of a low&slow does not need an instant read thermo.  Any analog thermo (calibrated) can give you the temperature you need to decide "what next".  Just an opinion and we all know what those are worth-

Trini_in_Ottawa

I have a regular analog thermo - but it takes long to get to the readings, so when I am checking several spots the dome is open longer than I would like during the low and slows.
Thanks for your opinion, always appreciated.