Troubles,
I'm not quite sure what's going wrong. The brisket has been in there for nearly 3 hours, and we're about to open it up and see what's going on with the coals etc.
The temperature rose to 292, then came down. It's settled at about 268. I THINK. I'm not quite sure I trust this thermometer.
Here's the troubling part. It says that the internal temp of meat is 165. So soon?????? Where's the stall? I will try to reposition the thermometer and see if I get a different reading but at this point I don't know if I can trust the thermometer for either reading. At its thickest point the meat is not even 2 inches so maybe it will be done ahead of time. |