Probably been asked before but here it is with more data to represent my case. Best place to put probe?


 

D Estropelic

New member
I started a 6.5 LB brisket last night in my WSM 18 using my heatermeter. I've been running the HM at 225 with the probe to the outside rim of the grate close to the brisket. I'm at 12 hours and something tells me 225 is not 225. I'm going to bump up my temps to finish this brisket and call it a day. I think I'll run my briskets at 235 to offset the variance.
 

Attachments

  • D8022A65-F99F-4FA2-9785-A41206A58E1D.jpeg
    D8022A65-F99F-4FA2-9785-A41206A58E1D.jpeg
    158.7 KB · Views: 10
I agree with Tony. That small of a brisket and still going at 12 hrs? Borrow a different thermometer setup to validate your grate temp. You have obviously hit the stall for 6 hours and your cooker temp cannot overcome it.

FYI I smoke mine no lower than 250°-260°. Brisket and beef roasts can take the higher temp.
 

 

Back
Top