Separate names with a comma.
Discussion in 'Beef' started by reed29, Jul 20, 2014.
*wrapped sorry auto text
What kind of thermometer ya have ? Reason I ask is I have a Mav & I can set it to go off at a set temp.... That way ya could get a little shut eye !
None I know big mistake I only have the one in the electric smoker I did not know I needed one till I read the post on here I got a smoking deal it was 18$ and the butcher gave it to me for 8$ he knows I'm brand new to smoking and try to help were he can
The brisket was8$ what kind of thermometer should I get I'm lost when it comes to all this? This is the Second thing I have ever smoked
I'm smoking on a masterbuilt 40in electric smoker by the way b day present from the ol lady
As long as it's accurate, ya should be ok.... Just may be kind of a late night for ya if it doesn't have a temp alert or ya can check on it every so often until it hits around the 190* IT & start the toothpick test.... When ya wrap it in foil, towels & put it in the cooler it'll stay in there for a good 5 hrs or a little more if ya need it too !
I actually lost temp it's at 167 now
O sweet that's good I can leave it thank you for your help and checking on me
Like a bunch of folks on here, I use the Maverick ET-732.... It is a dual probe therm so ya can keep track of meat IT & one for smoker temp.... Ya can also use the smoker temp probe for a second meat probe if need be as well.... If somethin happened to that Mav, I'd be ordering another just as quick as I could !
Not unusual, part of the stall can be a little bit of a temp loss.... No worries, it'll start creeping up !
No problem, just trying to pay it forward... I've had a bunch of folks help me when I was starting out ! Happy to help !
Cool. I'm on ebay right now ordering one
I gotta step away for a few but I'll check back with ya before I turn in for the night !
Thanks ya pizza just got here for me lol
Anything else I can help ya with or try to answer for ya ?
How long is the stall normaly?
Im still at 166 think it will be ready for cooler in a hour
That's a hard one to answer, it can be an hour or even longer.... Hour & a half plus..... Each piece of meat is different & some can be really stubborned ! Sorry, can't really be more specific on this one !
Possible but not likely.... What temp your smoker running at again ?
Between. 215 and 225 its hot out side im in tucson az so some times it was hitting 233