Brisket and my Et-732

[Phatman]

So I know nobody will believe me since there are no pics, and I'm not even sure where to post but...  I put a 6.83 lb brisket in my OBS and 2 hours later internal temp reads 138F. Cabinet temp is 205F. Both temps per the maverick. This seems not quite right to say the least(meat temp). I have the meat probe in the thickest part of the flat, and the cabinet probe hanging through the vent because when I put it just under the meat it gave me a reading of 250f as soon as I closed the door. I have the probes sealed with the red permatex, and I know the dreaded stall is coming. But I'm kind of lost/concerned and unsure how to proceed, not so much tonight as its pretty late, but for the many briskets going forward.  Thanks in advance for any help.

[GusRobin]

if the probe is hanging above the meat it probably is reading low.  Have you tried moving the meat probe as you may have it in a fat pocket. If the temp is the same when you move it in the meat, then just keep watching it. It will stall at around 160 and stay there for an hour or to or three.

[Phatman]

Thanks I'll try moving the probe. Kind of funny I was adding some stuff to the post when you replied. Appreciate the tip.

[Phatman]

So when I went to move the probe I noticed it was barely resting on the wire rack,  I'm sure that could skew my readings?

[Consooger]

I ALWAYS use frogmats so when I hang my probe I hang it through one of the holes in the mats, this keeps it away from any of the racks because they will be hot. For me I hang my probe in the front of the box because it will obviously be hotter near the heating element. I do not have a mod on mine, kinda afraid to do one, I don't wanna screw it up and I haven't researched it enough to make the "surgery"


John

[Habanero Smoker]

The temperature of the racks should be consistant with the air temperature, unless you are measuring close to the location of the element. If the probe is too close to the meat, that will lower your reading. Hanging the probe above the meat, you will get a much lower cabinet reading. To make the placement of the probe easier, feed the probe through the front and close the door.

[pensrock]

I think you should have the probe under but along the side of the meat so a bunch of drippings are not running over it. The tip of the T/C should not touch anything or it could give a false reading. Like Habs said the rack should be the same temp as the smoker but not always cause the meat is resting on the rack which is cooler than the smoker in the beginning, so keep the tip away from anything just to be safe.

[Alanfromwis]

Hi Phatman,
  You can check the tracking of the thermometer to some degree by putting tip of probe in ice water, then boiling water. Should be close to 32 degrees & 212 degrees ( 0 and 100 celcuis ). Let water with ice sit for a few minutes before testing. Boiling temp will change some with barometer readings . If I remember right 29.92 pressure is about standard.
alanfromwis

[Phatman]

Thanks for all the replies, I knew I could count on you guys. I started with the cabinet probe on the left side, attached to the underside of the meat rack using the supplied clip.  That's when I got the elevated reading. After GusRobin suggested getting a low reading from hanging above the meat, I moved the cabinet probe again to the underside of the meat rack but this time dead center and it seemed to work. I did the ice water check and got 35 I think.  This morning all seems normal, cabinet temp 215, meat temp 174 after almost 12 hours.  I guess I'll just have to keep trying!!!!!  Where would be the "normal" best placement for cabinet probe?

[Habanero Smoker]

I place it under the lowest rack, and away from the meat. You don't want to place it under or near the meat. Evaporation of moisture from the meat will cool the area around it. Try to keep it 3 - 4-inches away from the meat.

[Phatman]

To revive my original question, here is a pic to see if I am on the right track.  And obviously that is not a brisket.

[Habanero Smoker]

Your cabinet probe seems to be in a good spot. Just as an extra precaution to obtain a better reading of the cabinet, turn the probe so that it is facing away from the wall.

[Phatman]

Thanks Habs.  I thought I was on the right track, but wanted to be sure.  I have been doubting the accuracy of the Maverick because it pretty much instantly reads above 220 once I close the door, which is nowhere near the door temp.  I know the door thermometer is less accurate, but they are so different it doesn't seem right.  I have done the water test for the Maverick and it comes out ok, 205 in boiling water- I'm at altitude.  When I had the Maverick placed in the opposite side of the smoker (closer to the puck burner) it seemed to read even higher.  So far I haven't cooked anything that needs the temps to be exact, but I at least want to be close.  I guess what it comes down to is for whatever reason I am doubting the maverick and the door.

[KyNola]

Choose the Maverick over the door every time.

[Habanero Smoker]

You want to get as accurate of a reading you can, but also get to know your smoker, and how it cooks. You are always going to have fluctuations in the smoker cabinet. Even the most modern kitchen oven without a convection fan has temperature zones. That is why you will see recipes that may read "place in middle rack of the oven", or "place in the lowest rack". Also many recipes will instruct you to rotate your pan(s) halfway through the cooking time.

So depending on what you are cooking, you may have to rotate the racks from top to bottom, and from front to back. Some foods you don't have to bother doing that, such as a pork butt.