Temp question


 
Status
Not open for further replies.

Larry Evers

TVWBB Fan
In the, "Beef Brisket-Smoked & Oven Finished," recipe on this site, are the temp. readings taken at the vent or at grill level? I mounted my thermometer on top near the handle therefore would be interested in what temp. reading from there?

My plan is to smoke the 12 lb. brisket for 12 hours or an internal temp. of betwn. 165-170. Wrap in foil and cook for approx. 2hrs. at 300 in oven until internal temp reaches 205. Let rest for about an hour and eat. Does that sound about right?
As Always, many thanks!
Larry
 
Opps, I should have read down a bit. I see the whole thing on temp. Disregard my second question. I would still like to know where the reading came from though, the lid or the grill?
Larry
 
Status
Not open for further replies.

 

Back
Top