Delicious. Wasn’t able to get a nice char as I didn’t use enough charcoal. Guess I need to make more next weekend
The last 30-45min of the smoke I could get temp above 205. If I’d have had more charcoal the fire would have gone longer.
Seems like the Maverick 733 was the go to wireless thermometer around here a few years ago I just saw they now have a XR-50, sells for about the same as I paid for my 733 several years ago Anybody here have one? https://amazingribs.com/thermometers/maverick-xr-50-remote-four-probe-thermometer-review
As a central coast native this is the correct answer. Never heard of this, but have had burgers where they were cut with oats to retain moisture
If you're gonna probe it, just do it for the last couple hours. Your thermometer will last much longer.
Smoked my first brisket today, wife says it came out great (I dont eat the stuff). Now working on 3 racks of ribs in assorted flavors, a big venison strap, and 2 London Broils.
Got done in about 10 hours. About an hour a pound. Stayed around 230 for most of the cook and around 250 for the last bit.
Not a huge fan of the Stubbs sauce that I've tried but they were on sale for $1.50 so I bought one of all of them I haven't tried. Marinades too.
I really like the Hatch Green Chili one If that's not available get the one labeled "chicken" for chicken