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It was an 8.36 lb flat when I started (heaviest one they had at Sam's Wholesale). I trimmed exactly one pound of fat off of it before the cook. It registered 192 in just under 7 hours, so I pulled it off and placed it in foil to rest. It seems to me that it cooked a lot faster than what I've read here. I gauged the heat of the smoker by placing a thermometer that was made to be installed into the smoker in the top vent. It read between 225 and 250 for the majority of the cook except right towards the end of the cook when I couldn't seem to get it above 215 or so. The meat was done anyway.
My question is, does it sound like I'm getting an accurate reading on the therm inside the vent? The temp must have been higher in order for the brisket to come to 192 in less than 7 hrs right? This is only my second cook on the WSM, and my first attempt at cooking a brisket. The first cook was a pork butt, which came out perfectly.
My question is, does it sound like I'm getting an accurate reading on the therm inside the vent? The temp must have been higher in order for the brisket to come to 192 in less than 7 hrs right? This is only my second cook on the WSM, and my first attempt at cooking a brisket. The first cook was a pork butt, which came out perfectly.