Brisket Bob
New member
I have run into a problem with my brisket that I am currently smoking. We are hosting a party later today and the main course is brisket. I went to put the brisket in my #1 at Midnight Saturday morning (today) with a 11.5 lb packer brisket. When I inserted the meat probe, my Maverick ET732 Meat Thermometer read the meat temperature at 300°. I took out the probe, reinserted it several times....turned off the monitors and restarted them, but I still had an extremely high and incorrect reading. Obviously there is something wrong with the probe and I've ordered a new one, but that still leaves me in a pickle. The thermometer now reads 174° after 6 hours of smoking at 225° (temperature reading of the smoker is 190°). That seems a bit high for 6 hours but not out of the realm of possibilities based on my notes from previous briskets I've smoked. I have no idea if that the probe has righted itself or it still is inaccurate. I realize that you cook a brisket by internal temp and not time, but what do I do in this scenario? I have a handheld digital meat thermometer, but obviously don't want to keep opening the latch and letting the cold air in (current temp in Chicago is 20°). I'm feeling the pressure of hosting today 15 people and not sure how to make the best of this situation. Any advice? Thank you in advance for your help!