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The temp probe in my brisket quit at hour 9 of a 14 hour cook for my brother's wedding
Two summers ago I was cooking four packer briskets overnight in my backyard in Tucson for my brother's wedding rehearsal dinner. Around 2am, nine hours in, my wireless temp probe started reading 165 then jumped to 210 within ten minutes on the same brisket. I knew something was off because the flat still felt tight when I probed it by hand. I pulled the probe, stuck it in boiling water, and sure enough it read 195 instead of 212. The probe was reading 17 degrees low. I swapped in my backup analog thermometer and ran the rest of the cook old school, checking feel and bark color instead of trusting numbers. Two of the four briskets ended up slightly over but the other two were dead on and nobody at the dinner said a word. I still use that backup thermometer on every long cook now. Any of you had a probe fail mid-cook and how do you catch it before it wrecks the meat?
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