Thread: Sausage and Smoke Cooking

Our family get together for the Christmas Holidays got delayed by guess what....Covid

I got a 14 lb brisket in the smoker at the moment. I had to walk through the knee deep snow to get to the electrical outlet.

I amnot going to open it up and let it cool down to get a picture!

I don't have to many worries about starting a fire after I go to bed tonight.

Originally Posted by 32t

Our family get together for the Christmas Holidays got delayed by guess what....Covid

I got a 14 lb brisket in the smoker at the moment. I had to walk through the knee deep snow to get to the electrical outlet.

I am not going to open it up and let it cool down to get a picture!

\

Pics of the end result will do--My bet is it's going to be great!

Damn, that’s still some snow on the ground.
Ours all melted again during the mold spell post Christmas.
Enjoy the spoils.
Some really fine eats being posted men!

Our brothers in Buffalo and a few other places are probably laughing at me but we have our share.

The smokers probe says 225'f and my extra one at the other side and closer to the cold meat says181'f. There is quit a varience. Sometimes I think that to much measurement can be a bad thing......

Or jsut move the probe. I have done that to satisfy QC.

Why not put a few towels or a blanket on the top of the cooker. Its what I do on my side cooker to retain more heat

Originally Posted by outback

Why not put a few towels or a blanket on the top of the cooker. Its what I do on my side cooker to retain more heat

Good pointbut that would not probably change the difference from one side to the other just make them both warmer.

Temp probes are like watches. If you have two one is wrong.

I have to deal with refrigerators at work and they measure them every 10 minutes. It is dang near impossible to keep them in range is someone is putting in a warm container of food or a warm 12 pack.

Originally Posted by 32t

... Sometimes I think that to much measurement can be a bad thing......

100% . I don't trust a meat thermometer. Every time I try to use one I screw it up. When I worked in a restaurant back in school the kitchen manager used to say, "that's what God gave you a finger for." He showed me the poke test and it has never failed me.

The smoker seems to have settled down and I am going to bed.

Hopelfully the alerts I have programmed wont wake me up!

I will make more comments in the morning.

It looks like it made it through the stall and is starting to go up slowly in temperature.

Not a good picture but the alert sounded quickly when opened. I haven't seen it in about 12 hours.