Butts over Brisket - placement of temp probes

[Eric Aarseth]

My first fully loaded WSM. Read the posts, will place the butts over a 12 lb packer brisket (untrimmed). I have the ET-73 (first time for that as well).

My assumption is to place the grate probe on the upper/top rack and the meat probe into the brisket on the lower rack. I'll at least mop, maybe turn the butts at the half-time and will use an instant-read to check the butts.

Does my plan make sense? Any recommendations for a different approach?

 

[Doug D]

I would:

1. Place the meat probe in the piece of meat I expected to be done first.

2. Expect the unexpected.

HTH

 

[Dino Harris]

Don't see much said here on these, I use the Maverick ET-7, it is a double meat probe model. Great when cooking 2 cuts of meat, you can set each probe individually for the finish temp you need for each one, whether its pork, beef, or whatever. Ordered mine thru www.wolferub.com, he also has some mighty fine rubs, and he gets your order right on out to ya with no delays. Like Doug said, expect the unexpected, I've had smaller butts take longer to reach temps than a larger one before.