Reply to "Cooking times"

cal 2Member

I would hate to speak for Tom, but I'm thinking he means you might want to test your probe in boiling water and then in ice water ,to make sure your readings are close to what boiling temp(212*) is and close to 32*.

I smoked a brisket in -10* weather and 6* as the high last winter and had no problem with any extended cooking times, only the dreaded plateau.

While time may be a factor for your cooking, I would have to think you may be a little happier by checking for doneness by sliding a probe in it to feel for resistance. This is the way Smokin' taught me and WELL he does know all,IMO.

I do agree with you on brisket has an AWESOME taste and it will only get better with practice.

10/17/107:56 AM

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