Matt Simmons
TVWBB Member
I just threw on a brisket for an overnight cook with my new ET-73 but I am getting a higher temp reading on grate than I am with the lid therm. Lid is reading about 160 while grate is 180 (temps still climbing of course)
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Should grate temp read higher than lid temp
- Thread starter Matt Simmons
- Start date
Matt Simmons
TVWBB Member
I guess my question is if I should try to stabilize my temps before heading to bed off of the et-73 or the WSM lid therm. Et-73 is currently reading about 50 higher than lid temp. The probe is in the grate clip placed on the top grate about 2 inches from the meat and about 5 inches from the rib
*UPDATE*
I pulled the smoker probe out of the grate clip and dropped it through the top vent hole instead. After about 30min for the probe to stabilize I am now reading 220 on the lid and 257 on the probe dropped through the lid. Doesn't sound right to me... so much for a worry free sleep tonight with my new et-73
*UPDATE*
I pulled the smoker probe out of the grate clip and dropped it through the top vent hole instead. After about 30min for the probe to stabilize I am now reading 220 on the lid and 257 on the probe dropped through the lid. Doesn't sound right to me... so much for a worry free sleep tonight with my new et-73
Matt, hopefully you are awake and read this: don't worry about a mismatch between the two therms. Trust the ET73 more. Set your alarm range and go to bed. 257 is ok - you will not burn/overcook the brisket. The ET73 will tell when the brisket is up to temp, and you can start checking for tenderness. Let us know how it turns out.
Tom Fischer
TVWBB Member
Matt, nice Goshawk avatar......let us know how the brisket turns out.
Matt Simmons
TVWBB Member
I set my high alarm to 275 and my low to 230 and was not woken up until 730am by the low alarm. I opened up the vents some more and got the temps back to 250 (all temps off the ET, not the lid which is still reading about 30-40 lower). The brisket went on at 10pm last night and now (830am) the internal is reading 179. I will start doing the fork test soon.
I went with a higher temp on the ET for cooker temp because I still was not sure if I wanted to let my lid temp ride as low as 200 (where it sat when the et read about 250). I did the boil test to the lid about a week ago and it came out perfect, so I can not figure out why the two register so differently.... I guess I will boil test the lid again once I am done.
Next time however I think I will go with the ET right from the get go and try to keep it at 250 hanging through the lid. Then again, we will see how this brisket turns out first.
I will keep you posted and I will try to get some pics as well.
Tom- Thanks. She may not be a sexy plane but she sure is fun to fly.
*UPDATE* just threw the brisket in foil and tossed it in a cooler. The probe slid in like butter at 185 internal. I am going to let it rest for an hour and then slice in to it. wish me luck
Well, the brisket was about about a 50/50 success. Not a huge fan of the "midnight cook" rub but it wasn't bad. I think I prefer a slightly sweeter rub maybe with a bit of kick. Half of the brisket was pretty dry and the other half was very moist. I think maybe I bought a piece that was trimmed too much from the butcher (the fat cap did not fully cover the top of the brisket and was more of "spotted fat top")
Or could it have been how it was cooked? I kept the smoker just about 260 for most of the cook and pulled it off at about 182 when the probe slid in like butter.
When you purchase a brisket with a good fat cap, do you trim off the top of the brisket prior to serving or serve it with that layer of fat?
I went with a higher temp on the ET for cooker temp because I still was not sure if I wanted to let my lid temp ride as low as 200 (where it sat when the et read about 250). I did the boil test to the lid about a week ago and it came out perfect, so I can not figure out why the two register so differently.... I guess I will boil test the lid again once I am done.
Next time however I think I will go with the ET right from the get go and try to keep it at 250 hanging through the lid. Then again, we will see how this brisket turns out first.
I will keep you posted and I will try to get some pics as well.
Tom- Thanks. She may not be a sexy plane but she sure is fun to fly.
*UPDATE* just threw the brisket in foil and tossed it in a cooler. The probe slid in like butter at 185 internal. I am going to let it rest for an hour and then slice in to it. wish me luck
Well, the brisket was about about a 50/50 success. Not a huge fan of the "midnight cook" rub but it wasn't bad. I think I prefer a slightly sweeter rub maybe with a bit of kick. Half of the brisket was pretty dry and the other half was very moist. I think maybe I bought a piece that was trimmed too much from the butcher (the fat cap did not fully cover the top of the brisket and was more of "spotted fat top")
Or could it have been how it was cooked? I kept the smoker just about 260 for most of the cook and pulled it off at about 182 when the probe slid in like butter.
When you purchase a brisket with a good fat cap, do you trim off the top of the brisket prior to serving or serve it with that layer of fat?
i get actual packers with a fat cap the layer of fat can be up to 1/4 inch think in spots. i dont trim them and for rub i use tend to use kosher salt and pepper and nothing else. i have tried various rubs with mixed results. i just prefer ye olde salt and pepper. lack of enough fat on a low and slow cook can break the deal. if you got a trimmed brisket you might want to try high heat. the fat tends to keep the brisket moist and not dry out as easily.
Matt,
Did you cook a whole packer (flat & point)? If so, then most likely it was the flat that was drier, which would make sense. When did you actually start poking the brisket, after a certain temp? You may have waited too long; dry brisket sounds like overcooked brisket. The point has more fat content and thus won't taste as dry. Briskets don't become tender at any specific temp; so poking them is critical. I don't trim the fat cap; I generally cook them fat down especially if I'm doing a high heat cook. The fat cap adds a little protection from the heat. I trim the fat once the meat is done.
Paul
Did you cook a whole packer (flat & point)? If so, then most likely it was the flat that was drier, which would make sense. When did you actually start poking the brisket, after a certain temp? You may have waited too long; dry brisket sounds like overcooked brisket. The point has more fat content and thus won't taste as dry. Briskets don't become tender at any specific temp; so poking them is critical. I don't trim the fat cap; I generally cook them fat down especially if I'm doing a high heat cook. The fat cap adds a little protection from the heat. I trim the fat once the meat is done.
Paul