Switz
Active member
- Joined
- Dec 4, 2020
- Messages
- 114
- Media
- 7
- Reaction score
- 33
- Location
- Phoenix area of Arizona
- Grill
- Century 885 w/ front shelf & pellet level
Will be cooking my first brisket ever on my Century 885. It is a relatively small trimmed brisket scaling about 4 pounds. I will have three additional air temp probes in the grill. One will by just below the Traeger air temp probe and the other two will be half way down and all the way down to the chimney. There will also be the Traeger meat probe and the ThermoWorks Signals meat probe in the meat.
Today, I boiled water in a tea kettle at the side of the grill and compared the boiling water temperatures on the Traeger meat probe, Signal meat probe and a Thermapen Mk4. A -11 degree F offset brought the Traeger reading into line with the other two devices at 208 degrees F. The factory ice water calibration had the Traeger off set +7 degrees F for the ice water test, but not much gets cooked in ice water. Thus the use of a boiling water test.
Since the flame pot is left of center, should the center of the brisket be over the flame pot or at one end or the other?
Thanks for your help.
Today, I boiled water in a tea kettle at the side of the grill and compared the boiling water temperatures on the Traeger meat probe, Signal meat probe and a Thermapen Mk4. A -11 degree F offset brought the Traeger reading into line with the other two devices at 208 degrees F. The factory ice water calibration had the Traeger off set +7 degrees F for the ice water test, but not much gets cooked in ice water. Thus the use of a boiling water test.
Since the flame pot is left of center, should the center of the brisket be over the flame pot or at one end or the other?
Thanks for your help.