OK, I started the WSM using the Minion method, and put a 12-1/2 lb
brisket from Walmart on at 8:00 PST. I've got an aftermarket
thermometer in the lid of the WSM, about the same location but
opposite the top vent. I've never had a reason to doubt it's reading.

Ambient temp is 45 deg; its been rainging a bit and a little breezy,
but my MSN is protected. I've kept the temp at a steady 225-240, and
haven't opened the lid unitl just now. It's 2:00 pm PST here (6 hrs
cook time). My remote thermometer stuck into the side of the flat is
reading 192 deg, and my instant read thermometer reads 185 - 190
depending where I stick it.

I don't get it. I was expecting 12-14 hrs cook time, but my
thermometers are telling me it's done.

Any help?

Thanks a heap,
-Zz

"Zz Yzx" wrote in message
...
OK, I started the WSM using the Minion method, and put a 12-1/2 lb
brisket from Walmart on at 8:00 PST. I've got an aftermarket
thermometer in the lid of the WSM, about the same location but
opposite the top vent. I've never had a reason to doubt it's reading.

Ambient temp is 45 deg; its been rainging a bit and a little breezy,
but my MSN is protected. I've kept the temp at a steady 225-240, and
haven't opened the lid unitl just now. It's 2:00 pm PST here (6 hrs
cook time). My remote thermometer stuck into the side of the flat is
reading 192 deg, and my instant read thermometer reads 185 - 190
depending where I stick it.

I don't get it. I was expecting 12-14 hrs cook time, but my
thermometers are telling me it's done.

Any help?


I'm not the brisket master, but if that were mine I'd slice an inch or two
off the end and see for myself...

-John O

"Zz Yzx" wrote in message
...
OK, I started the WSM using the Minion method, and put a 12-1/2 lb
brisket from Walmart on at 8:00 PST. I've got an aftermarket
thermometer in the lid of the WSM, about the same location but
opposite the top vent. I've never had a reason to doubt it's reading.

Ambient temp is 45 deg; its been rainging a bit and a little breezy,
but my MSN is protected. I've kept the temp at a steady 225-240, and
haven't opened the lid unitl just now. It's 2:00 pm PST here (6 hrs
cook time). My remote thermometer stuck into the side of the flat is
reading 192 deg, and my instant read thermometer reads 185 - 190
depending where I stick it.

I don't get it. I was expecting 12-14 hrs cook time, but my
thermometers are telling me it's done.

Any help?


Often the steer has a mind of its own--cut a chunk and taste it----then
relax its only bbq

buzz

John O wrote:
"Zz Yzx" wrote in message
...
OK, I started the WSM using the Minion method, and put a 12-1/2 lb
brisket from Walmart on at 8:00 PST. I've got an aftermarket
thermometer in the lid of the WSM, about the same location but
opposite the top vent. I've never had a reason to doubt it's
reading. Ambient temp is 45 deg; its been rainging a bit and a little
breezy,
but my MSN is protected. I've kept the temp at a steady 225-240, and
haven't opened the lid unitl just now. It's 2:00 pm PST here (6 hrs
cook time). My remote thermometer stuck into the side of the flat is
reading 192 deg, and my instant read thermometer reads 185 - 190
depending where I stick it.

I don't get it. I was expecting 12-14 hrs cook time, but my
thermometers are telling me it's done.

Any help?


I'm not the brisket master, but if that were mine I'd slice an inch
or two off the end and see for myself...

Good idea, John. I would also make sure that the tip of the thermometer is
in the center of the mass, and not just penetrating a tiny bit into the side
then angling up toward the surface of the meat. I'd also be checking the pit
temp at the level of the grate and not rely on the dome temp.

I've got Zz kill-filed, but I saw his post via your reply.
--
Dave
www.davebbq.com

kinda like a baby, when its ready, its ready....trust the
thermonmeter.....not only the display but how easy did the probe slide
in...easy, its done.....foil and add a bit of apple juice and or whiskey and
letter go.....


"Zz Yzx" wrote in message
...
OK, I started the WSM using the Minion method, and put a 12-1/2 lb
brisket from Walmart on at 8:00 PST. I've got an aftermarket
thermometer in the lid of the WSM, about the same location but
opposite the top vent. I've never had a reason to doubt it's reading.

Ambient temp is 45 deg; its been rainging a bit and a little breezy,
but my MSN is protected. I've kept the temp at a steady 225-240, and
haven't opened the lid unitl just now. It's 2:00 pm PST here (6 hrs
cook time). My remote thermometer stuck into the side of the flat is
reading 192 deg, and my instant read thermometer reads 185 - 190
depending where I stick it.

I don't get it. I was expecting 12-14 hrs cook time, but my
thermometers are telling me it's done.

Any help?

Thanks a heap,
-Zz

kinda like a baby, when its ready, its ready....trust the
thermonmeter.....not only the display but how easy did the probe slide
in...easy, its done.....foil and add a bit of apple juice and or whiskey and
letter go.....

......shawrrry lady..... I've had all the whishkey I can hanle....

TOP POSTING CORRECTED

Mindy wrote:

foil and add a bit of apple juice and or whiskey and letter go.....

If you like steamed meat. Brisket don't need no steenkin' foil.
--
Dave
www.davebbq.com

In article ,
says...
OK, I started the WSM using the Minion method, and put a 12-1/2 lb
brisket from Walmart on at 8:00 PST. I've got an aftermarket
thermometer in the lid of the WSM, about the same location but
opposite the top vent. I've never had a reason to doubt it's reading.

Ambient temp is 45 deg; its been rainging a bit and a little breezy,
but my MSN is protected. I've kept the temp at a steady 225-240, and
haven't opened the lid unitl just now. It's 2:00 pm PST here (6 hrs
cook time). My remote thermometer stuck into the side of the flat is
reading 192 deg, and my instant read thermometer reads 185 - 190
depending where I stick it.

I don't get it. I was expecting 12-14 hrs cook time, but my
thermometers are telling me it's done.

Any help?

Thanks a heap,
-Zz


Eat it. If it's done like you expected it to be at 192 then it's
done. If not, get new thermometers. Nowhere is it set in stone that it
takes X hours to cook Y pounds of meat to a specific temperature.

It's done when it's done. Don't forget to cue the fat lady.

Bill

On Feb 2, 6:06 pm, "Dave Bugg" wrote:
TOP POSTING CORRECTED

Just so you will know (I understand you may not give a crap) but since
you advised ZzYzx he seems to be posting correctly.

Mindy wrote:
foil and add a bit of apple juice and or whiskey and letter go.....

If you like steamed meat. Brisket don't need no steenkin' foil.

EEEch. No kidding. If I wanted braised beef, I would braise it. I
just don't get all the rage with the foil these days. Pretty soon
people will be foiling hot dogs.

Robert

In article ,
says...

Quit taking your readings at the dome. Get a good therm with a probe.
Stick the probe THRU a potato and set it on the grate. You'll get a better
reading this way.

This is a great idea - just the kind of tip I find incredibly useful
(I've been measuring temps at the dome as well). Do you mean that the
probe end sticks out of the potato or is embedded in the middle of the
spud?

--
Bill

Bill Riel wrote:
In article ,
says...

Quit taking your readings at the dome. Get a good therm with a
probe. Stick the probe THRU a potato and set it on the grate.
You'll get a better reading this way.

This is a great idea - just the kind of tip I find incredibly useful
(I've been measuring temps at the dome as well). Do you mean that the
probe end sticks out of the potato or is embedded in the middle of the
spud?

I prefer to set my probe near the meat on the grate like this:
http://tinypic.com/view.php?pic=117r6tc&s=3

I have had misreadings in the past using the potato method. If you use a
potatoe, you have to be very careful to not leave ANY of the thermistor
portion of the probe in or directly next to the potato.

This is another handy gadget that can help support the probe on the grate:
http://secure.thebbqguru.com/Product...&idproduct=227

The clothespin method works just fine for me.
--
Dave
www.davebbq.com

In article ,
says...
Bill Riel wrote:
Do you mean that the
probe end sticks out of the potato or is embedded in the middle of the
spud?

It has to be stuck thru the potato; otherwise you're measuring the temp of
the spud.

Oh yeah, of course! Just give me the "duh!" award for the week...

--
Bill

On Mon, 04 Feb 2008 19:20:19 GMT, "Dave Bugg"
wrote:


The clothespin method works just fine for me.

I tried the clothespin thing but it just fell over. :-(
(the Guru gadget just looks...wrong. And is $18 plus shipping.)

I think I'll make something from either a chunk of sheet metal or more
likely just drill a hole or two in a piece of 2 x 4.

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

Zz Yzx wrote:
OK, I started the WSM using the Minion method, and put a 12-1/2 lb
brisket from Walmart on at 8:00 PST. I've got an aftermarket
thermometer in the lid of the WSM, about the same location but
opposite the top vent. I've never had a reason to doubt it's reading.

Ambient temp is 45 deg; its been rainging a bit and a little breezy,
but my MSN is protected. I've kept the temp at a steady 225-240, and
haven't opened the lid unitl just now. It's 2:00 pm PST here (6 hrs
cook time). My remote thermometer stuck into the side of the flat is
reading 192 deg, and my instant read thermometer reads 185 - 190
depending where I stick it.

I don't get it. I was expecting 12-14 hrs cook time, but my
thermometers are telling me it's done.

Any help?

Thanks a heap,
-Zz
Check the sensor point of your thermometer. I have one that does not
read the temp at the tip of the probe, but about 1" above the tip. I
think it is designed to not allow you to be fooled by the tip being too
close to a bone. You can check this by slowly submerging the tip in a
glass of icewater. The needle will take a jump when the sensing point
hits the water.

--
Dave T.

"Many people die at twenty-five and aren't buried
until they are seventy-five".
Benjamin Franklin