This weekend I will finally take the plunge and do my first honest smoke on my 18.5 WSM. I will be doing a packer brisket. Some last minute questions. I have a Maverick ET-732. Where is the best place to put the meat probe to measure the temp during the process? Is 30 min the normal amount of time to let a brisket rest?
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Upcoming 1st smoke
- Thread starter Chuck D
- Start date