Oak
Senior Cook
It’s been a couple of months since I calibrated my thermometers, but cooks seem to be taking a little bit longer lately. I put a small brisket (5 pounds) on the top grate of the WSM at 7:30 this morning. According to the ET-73 grate temp, I’ve been running at 225-250. It’s been 9.5 hours and the brisket is only up to 174. I figured 1.5 hour per pound so I expected a 7.5 hour cook (5lbs x 1.5 hour). The difference between the WSM lid and the ET-73 grate temp is 30 degrees. I have been cooking between 225-250 with the grate temp, but the lid temperature is 30-40 degrees cooler.
Since it’s getting close to dinner time, I opened everything up and the grate temp, according to the ET-73, is 280. The lid is 250.
Should I start cooking using the lid temperature as a guide?
Since it’s getting close to dinner time, I opened everything up and the grate temp, according to the ET-73, is 280. The lid is 250.
Should I start cooking using the lid temperature as a guide?