Hi Bill,
I’m enjoying your BBQ Competition Secrets ebook but was wondering awhile back you sent out a spreadsheet with rib cook times. Do you have that for brisket? I seem to be having a inconsistent product with my brisket.
I’m generally using a full brisket at about 13 – 15 lb’s and a temp. of 225 degrees for about 12 hours.
Thanks
Mike
Bill,
I am building a double barrel smoker out of two 55 gallon drums. I want an ACCURATE thermometer (not one that is 15 degrees off) to mount on the door. I ordered one from a place and when I checked it by putting the probe in boiling water, it was 27 degrees off!!
Do you sell a guaranteed ACCURATE thermometer that i can mount by drilling a hole in the door, and if so, what’s your pricing?
Jim