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My cheapo thermometer read 165 in the flat while the point sat at 148, and dinner was at 7
Fired up the offset at 6am Saturday for a 14 pound packer and trusted a $12 dial gauge I bought at a hardware store in Tulsa. By 4pm the flat probed like butter and the thermometer said 165, so I pulled it, sliced it, and the point was still chewy pink in the middle. Turns out that gauge was reading 12 degrees hot the whole cook because the stem was too short and sitting against the door. We ate brisket sandwiches at 8pm with half the meat back on the smoker in foil. Anyone got a probe they actually trust that won't cost me a brisket every time?
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