Okay, this is a dumb question, but I just want to check. I put my brisket in fat cap up, and inserted the remoter thermometer from the top into the middle of the "deckle".

When it reaches 190 I plan on testing other areas. Is this right?

hudsobs,
the way i do it is to put the probe as close to dead center in the thickest part of the brisket and it has worked ok so far. the only thing i am careful about is not hitting the seam that seperates the 2 pieces
jack

Thanks jack. Then it sounds like I am on track.

Sounds like a plan.

I would check starting at 185. Take the probe out and push it in a few places to see if it resets when you push in or it gives. Could need 190, sometimes more.

By the way I am at work while my 1st brisket is cooking. I put it in at 7:30 (CST) this morning, and I am getting off of work at 2:00. I plan on going home at 11:30 to check the temp and rap in foil if the temp is above 170.

The wife just looked at the remote thermometer and the temp is at 116. The brisket has now been on for 3 hours, everything is looking good.

hud,
sounds like the brisket is doing fine.
just dont get excited if it sticks for a while on a plateau
jack

Not to an idiot here, but I am new. I was just talking to a friend about how cool it would be to have a thermometer in the meat so you dont have to open the door of the smoker. Low and Behold, there is such a contraption. Where do you get them from?

My first brisket turned out great!!! It finished up at 190 in 11:45 minutes. Thanks for all the help guys/gals.

Salmonhead I got mine at BBQ's Galore. Check out this link:
http://www.bbqgalore.com/store/item.bbq?invky=1216089

quote:

Originally posted by salmonhead:
[qb] Not to an idiot here, but I am new. I was just talking to a friend about how cool it would be to have a thermometer in the meat so you dont have to open the door of the smoker. Low and Behold, there is such a contraption. Where do you get them from? [/qb]

I bought mine from these guys...

http://www.thegadgetsource.com/011502013733.html

They shipped the next day and I had it in two days with regular shipping...

i got my maverick from allied kenco
ordered on a monday and got it thursday
jack

I picked up a couple of Taylors at ODD Lots a couple month back and paid 6 bucks apiece. These were thermometer only type.........

About the redi check remote thermometer? I know absolutley nothing about them. 40 bucks doesn't seem too bad if it lasts a while? how is durability and are they reliable? Like when you take out the meat does it look done like the meter says? Thanks for the links. The first link was 50 bucks but i couldnt get a description. the second was quite informative and 10 cheaper. Is it the same unit?

Yep,the ET 73 Redicheck is what a lot of folks use.

I got an Oregon Scientific at Linens and Things for about $30.00. It actually has a remote readout and alarm that can be put on your belt or set on the counter in the house. Probe goes into the meat with the cable leading to the sending unit (which I placed on top the CS). Nice in our climate when it is 10 below outside cause you don't have to go out to check it and the LCD doesn't fail. Have used it 3 times, seems to stay accurate and isn't influenced by the cold, have put a plastic butter tub on top of the sending unit when it was snowing just as a precaution but that is it.