There is another slight delay.  Keith was not able to get into HQ in Chicago this week.  I will update the site as soon as it ships!

MY wife paid $99+tax.

great deal

MY wife paid $99+tax.

So it is internet driven not Bluetooth?

WiFi or Bluetooth

Seems similar to the MEATER that is now owned by Traeger

$150 for two probes and charger and $50 for additional probes on Amazon

Looks interesting, but I rarely use my Thermoworks products now and don't need something else to sit on a shelf in the garage.

So it is internet driven not Bluetooth?

My brother-in law is here visiting for the week. He brought with him a food temperature measuring device that worked great. It's called Chef IQ. It is a wireless probe similar to the Tapequé ones that I already have. But in keeping with my belief that "he with the most toys at the end wins" I went to Costco and bought a set (2). I was really impressed with their size, functionality and robust App. I'll update further when I've actually used them. We used them for two cooks that we did on the Big Green Egg, and they worked great.











i

I had to postpone it a day so I did it today.
They tasted pretty darn good, a few spots of almost “silver skin” texture pieces, I fetched them before people made their sandwiches. I failed to mention that for the griddle grease I used “Booth Creek Wagyu” tallow. They are not too far from us in Manhattan, their meat is outstanding but SO expensive.
I grabbed a few pictures on my phone and will try to load them here.
Not computer savvy but I will try.
Disregard the carts, none of them were harmed in the process although might have set a few items on the fold down rear seats. It was a fun day.

could be, maybe different salt contents also. I would wonder if wrapping the meat tightly as opposed to my just covering the meat lug with 2 hot pork butts may play a part in it. Mine will have more moisture gathered at the top where the meat contacts the foil.

Not really sure, when I first started actually noticing it, I just figured salt is corrosive and it is even worse on aluminum when it is wet, factor in the warm humid environment I just subjected the foil to and that caused my pin holes.

I'm four years late in providing closure to my question.  Sorry.

As I recall, I pretty much followed okie smokie's suggestion.  I didn't brine them.  I seasoned them and grilled them hot and fast over charcoal.  They were acceptable.  I'm sure they would have been better if they would have been thicker.

I had been wrapping briskets in paper first and then foil.  But the last few times I just used foil.  There's not been a galvanic reaction salt corrosion so I haven't been concerned.

BigDave, I wonder if I haven't seen any galvanic reactions salt corrosion because my rub has fused into bark when I wrap.  Perhaps yours is not as formed, more like the rub when you first put it on.

EDIT:  Corrected my nomenclature after thinking about it more.  It isn't bimetal corrosion.