I put an 8lb brisket flat on the smoker an hour ago. The temp probe said 45* out of the fridge (which seemed a little warm). But an hour later, it’s saying 130*. The smoker has been around 240-250*.
That seems like a pretty quick temp rise. Should I assume I’ve got the probe too close to the edge of the meat?
That seems like a pretty quick temp rise. Should I assume I’ve got the probe too close to the edge of the meat?