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[ArborAgent]

My Blaz’n’s temp probe was perfectly on the money when I was cooking a chateaubriand the other day. Controller said 225° and my FireBoard said 223-227° for the full time.

Now I’m doing a really big brisket (17#) and my controller says 225° but my FireBoard says 187°.

I’m sure having a giant cold hunk of beef in the smoker is throwing the readings off.

How would you handle this?

I figure my choices are:
1. Do nothing. Controller says 225° and I know when empty that’s spot on with center of grill.
2. Ignore the controller temp and raise the temp until my FireBoard says 225°

What do you do in this situation?

[Greg1]

I would do nothing.  As the meat warms the 2 temps will start to align back up.  I would guess by the time the brisket get to 100-120 it your numbers will be where you want to see them looking like.  Just my .02 cents worth lets us know what you do and what you see on the numbers.  Good luck with your smoke.

[pmillen]

+1

I suspect that both probes are correct.  They're just in different locations with different temperatures.  Put the two probes as close together as you can and see if they match. 

[urnmor]

Just curious do you have a probe in your brisket?  If so what does it read? 

[ArborAgent]

Here we are 12.5 hours in. I just pulled the brisket out to wrap in butcher paper and put it back in. I bumped the controller to 235° around 5.5 hours ago.