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Hit 200 briskets last weekend and it was a wake-up call
I've been cooking on my offset for about 18 months. Tracked every cook and realized I hit 200 briskets without ever checking my pit temperature calibration. How many cooks did you do before you caught a big mistake?
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beth_reed4d ago
Oh man, I had to laugh reading this because I did the exact same thing! I was probably 150 briskets deep before I realized my cheap thermometer was off by almost 30 degrees. All that time I thought I was running 275 but it was really closer to 245. I kept wondering why some cooks took forever and others flew by. Makes me wonder how many other little things I've been missing without even knowing it.
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faith_king3d ago
Oh man, tell me about it. You absolutely gotta get yourself a good instant read, that thermapen knockoff from Thermoworks or just shell out for the real one, it's a game changer. Also, throw a second probe in there for ambient temp so you can double check the grate temp against whatever your smoker says.
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