re: I keep on striking out with my briskets, help

Whenever I inject my meat, it seems like most of it just squirts back out. I mean, it's not like there's a ton of air in the meat that I can fill with the liquid. But I'd be willing to give it another go.

I meant the probe for the smoker temp. Cheers.

Ah. Time to enlighten you. Cheers.

Thermoworks

You can also spend 50 bucks on a redi chek and use both the BBQ and food probes as smoker temp probes.

i'm firmly in the non-bluetooth and non-wifi remote temp sensors camp. good ol' $35 RF remotes that work like 300 feet away from the smoker and don't require a shitty phone app are the way to go.

Did the brisket slice ok and was dry? If so, undercooked.

If the brisket tended to shred when sliced and was dry - overcooked.

I had temp drops before, but was patient and it started climbing again and all was well.

quote:

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i'm firmly in the non-bluetooth and non-wifi remote temp sensors camp. good ol' $35 RF remotes that work like 300 feet away from the smoker and don't require a shitty phone app are the way to go.

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Yet you're talking about a lid thermometer the entire thread until this post.

I too have the RF set up. My wife calls it a baby monitor, but it works great. You need it to get a better reading on the grates than what a lid thermometer will do. I put one on each end when I seasoned it so I could mess around with makeshift diffusers to get the temperature as even as I could across the whole CC.