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Certainly that is what Aaron Franklin demonstrates in his video on brisket, but he is running a BBQ restaurant and does 10s of briskets a day. I have always found it hard to quantify how something should feel. I have been trying for years to check grilled chicken for done and steak for medium...

After the brisket is pronounced done, it needs to cool down to around 170F IT to avoid carry over heat over cooking the meat. That usually takes about an hour with the brisket loosely wrapped on a counter at room temperature. You want the meat loosely wrapped so excess heat can escape. Once the...

On more thing. The window for a brisket being done is narrow. You will be able to tell by the resistance you feel during the probe test that the meat is loosening up and getting close to being done. As you detect it, increase the frequency of doing the probe test to every three to five degrees F...

For placing a long term internal temperature probe (IT) in the brisket, I would place it horizontally in the thicker side of the flat, on the long side of the rectangle, about one to two inches away from where the point starts. I don't think the size of the probe for the probe test matters...

I have been watching Bryan's and other's comments on the development log and it seems to me that they are still in active development on the 4.1 PCB and are working on resolving the thermocouple design. If it were me, I would see this as having two choices: Either build the stable 4.0 design...

I agree, its on my list to try as well. -- Mache

The damper is certainly optional but folks developed it to combat run away (too hot) temperatures that draw air through the idle fan due to heat convection. There are two flavors of dampers, active and passive. The active ones have servos and are controlled by lines off of the blower RJ45...

I agree, I have even re-thought starting to check for done at 185F IT and not 190F IT. -- Mache

Great, I assume going to JW Treuth and Sons in Ellicott City, Maryland (near BWI) was too far to drive. Also, I would start thinking about when to move the brisket from the freezer to the refrigerator to let it thaw. I am thinking it could take at least five days to fully thaw out. -- Mache

1. Butt takes a long time on the order of brisket time but it does not need to be wrapped. Ribs can be done in 5-6 hours depending on your method. From a culinary standpoint, its a purely a matter of personal preference how you pair your meats. 2. I personally would not inject the brisket with...

I doubt the driver CD is going to be of much help for the LinkMeter software running on a Raspberry Pi. I would imagine it would be targeted to either Mac or Windows-based x86 machines rather than a OpenWRT (Linux) based ARM machine. I would email tech support at Ralink and ask them if they have...

On my last brisket I was able to set my HeaterMeter (HM) ATM to 160F and my WSM was very stable at that temperature for close to 9 hours until the fuel ran out. For me this means I can hold briskets in my WSM for as long as I have fuel. Alto Shaam (the commercial holding oven company) recommends...

You should always wait at least an hour from the time you pull the brisket off the smoker until you slice and eat it. That time allows the juices to redistribute. -- Mache

I smoke the raw brisket unwrapped at first. I then spritz it with water, apple juice, meat broth, ... and wrap with triple butcher paper (my preference) or double heavy duty foil at around 160-170F internal temperature (when the bark is set and there is nice color on the meat). I would then...

I spoke to ABCO a few weeks ago and they told me that its 40 pound weight unwaxed butcher paper. -- Mache

I am local to San Jose and would like some. Check for a PM from me. -- Mache

Hi Noe, That's interesting. You are saying that the liquid in the roaster will insure that the meat does not lose significant moisture and the finished product will be even more moist and have as good or better bark than you can get with butcher paper. Given you have 1,537 posts and live in...

Bob, Thanks, that's a good idea. Can you PM me a list of KCBS contests in the San Francisco Bay Area as well. -- Mache

I am just guessing but I know Franklin uses Alto Shaams to hold his briskets for at least 10 hours and the Alto Shaam website recommends holding barbeque brisket at 160F. I know Franklin lets his briskets rest for an hour and Harry Soo recommends that you let brisket rest to 170F internal...

Before I built my HeaterMeter, I used a BBQ Guru Competitor. I still use the Guru Universal Adapter to attach their Pit Viper 10CFM fan to the WSM but now run it off the HeaterMeter. My next two projects are to build a ping pong ball check valve between the fan and the adapter and gasket the...