The brisket that I smoked a few days ago inspired me to give it to my Inlaws and make another one.
I have already noticed a couple of things by adding additional probes.
Wittdog thought the grate temp and the dome temp might be reading different on my drum. Sure enough, there is a 10-15 deg difference beside the meat and over the meat.
My Maverick probes are a couple of years old now and I believe they need to be changed out. I am getting 15 deg variatons in the flat from one unit to another.
When it is close to done I plan to turn off all the monitors except grate level pit temp and rely on the FORCE.
I have this one rubbed down with a mix of WRB and TXBBQ Rub. Injected with a mix of low sodium beef broth and wooster.
What do you call this white stuff again ?