Put it on my 26" with a snake at 9pm at 250. Went to bed at 10:30 with grill temp still at 250. Woke up at 6am, grill temp still at 250. Wrapped and into oven at 275 for four hours. Finally checked temp and it was 206. Held in warm oven until serving this evening. No probes , no spritz, no problem. Trust the process, it can be done.
by pincolnl1ves
6 Comments
https://preview.redd.it/klmaa35enx8e1.jpeg?width=3024&format=pjpg&auto=webp&s=392197024bc2281f8ff14a5f7714cb8d3486274a
https://preview.redd.it/hyhxx8djnx8e1.jpeg?width=2923&format=pjpg&auto=webp&s=d72e071fd5a9114bdccdf4d656a7ff3a3b0e147d
Every time I used probes, I ended up cooking to temperature and not to tenderness, which gave me an inferior product. So no probes for me either!
I only probe with a thermo pen just for info sake at the end.
Cookin like the old timers has its advantages for sure. Sight. Sound. Smell. Touch. A tale as old as BBQ itself.
Looks tasty OP.
If it’s your first time probably stick to probes until you get the hang of it but trust the wooden skewer as if it was going in peanut butter
Got a 26” too. My probe shit the bed 1 hour into the last cook. Never wrapped. Best brisket I’ve made and got like 5.8k likes on the smoking sub.