Mother Of All Whore Threads Non-VIP Edition v.1

Did a brisket for the first time a few weeks ago and messed it up pretty bad. I need to try again soon. I need a good dual thermometer so I can keep track of temps in the meat and inside the kettle.

General cook chamber probe is good, you can stab the meat with a Thera pen when youre later in the cook stage, plus the feel of the probe going in and out of the meat tells you more than explicit temperature
 
It’s supposed to be 19F overnight. Previous record of 23F.
 
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