That ruined brisket I smoked last Saturday taught me a hard lesson

I put a 15 pound prime packer on my offset smoker at 5 AM, thinking I had plenty of time for a 2 PM dinner. The temperature gauge on my pit showed a steady 250, but my remote probe said the dome temp was actually climbing past 325 without me noticing. Anyone else ever lost a whole cook because their thermometer was off by 50 degrees?

2 comments

2 Comments

the_tara9d ago

I read somewhere that those dome gauges on offset smokers can be off by as much as 30-50 degrees just from the sun hitting the metal. That 15 pounder probably needed a good 12 hours at the right temp, not that hot spike you got. Hard way to learn, but at least now you know to trust a good probe over that cheap gauge on the lid.

lunashah9d ago

Didn't your brisket come out all dried out and tough after that hot spike?