Thanks. I suspect it's probably accurate because I have a thermometer in each of two briskets (6lb each) of meat, and they are within a couple of degrees.
I'm wondering if the probes are getting some ambient heat and not just reading the tips.
The temperature will rise more slowly at this point and may even stall (go down)--particularly if you're cooking brisket. Of course you should double check the smoker temp with a second thermometer.
Out of curiosity, is there an inherent property to a brisket that lowers temperatures in a smoker? Meat density, fat quantity, dimensions and surface area? If it's the latter, then would it not also apply to say a slab of ribs?
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I'm wondering if the probes are getting some ambient heat and not just reading the tips.
BTW. Thanks for your great books. I have a few.