Adam Preble wrote:
I thought I'd give a trip report after trying a brisket with this
[ . . . ]
While I complain about maintaining temperature, it was around 200F a lot
of the time. It only dropped during 30 minute intervals when I mopped
and/or opened things up to tend the fire. I wasn't screwing around with
it and peeking in on it. For a 1.5 lb cut, I didn't expect it to be
undercooked 6 hours in. What I'm wondering is if these thermometers
tend to run high.

If it's like most, the thermometer is pretty high up in the chamber. Temp
at the grate is prolly much lower. Pick up a Polder knock-off (Taylor at
Target $16) and put it through a potato, lemon or cork at grill level. Get
two, stick the second one in the meat. Marinate (?), rub, don't mop. Get
the grill temp up to 250 or so. I've never seen a 1.5 lb brisket. You wanna
get it up to 190-200 internal.

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