Reply to "First Brisket Misgivings"

Former Member

If the new probe goes in "easily" then it's not matching your temp readout.

Even at 150 or whatever the next reading was, it shouldn't go in easily. At 195 or so it will feel like it's going into warm butter (your target temp)

Also, spend time learning the fire control. Until you have that down PERFECT, you'll spend a lot of money on experimenting that you won't be happy with.

And forget soaking the wood, especially mesquite. Soaking creates dense/dirty smoke (from smoldering) and it isn't your goal and can easily create an oversmoked/creosote taste. The best is the clear/blue smoke. It'll put plenty of smoke flavor on your food

5/26/098:21 AM

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