Brisket reflection

It hit me once the spirits left me....

My dome thermometer is calibrated to my grill surface temperature, but for direct heat!

When I placed the oven thermometer on the indirect grilling surface (where, please note, the meat was), it read 150 degrees. Which is the internal temp at which I pulled the meat.

So with the dome showing 225, the briskets dutifully rose to the indirect temp and quit.

Next time (and there will be one!) I'll go with cook surface temp rather than dome temp.

Comments

Ron F. said…
Great post Steve, thanks for sharing. Now it time for grasshoppa to try it! R
January 23, 2012 at 9:47 AM
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