Recent content by C Cordon

Well, Stuck a thermometer in the fatest part and read 190.... I'm not supposed to serve for 4 hrs. Any suggestions ?

Okay, Woke up and smoker temp was running at about 210. We're about 11 hours in to the cook and temp on the 11 lb Brisket is 180. Meat thermometer is in the middle of the sloping brisket. Should I assume the fat portion is 5-10 degrees cooler than my temp reads?

Hey guys, Have read posts here for a while and am confident my first should be pretty decent. 12lb, rubbed and marinating now. 8pm start to smoke over night to serve at noon tomorrow. 2 Q's: 1. The packer I have is predictably thin on one side and fat on the other. Meat thermometer goes where...