To all you culinary masters of smoked animal flesh.
I got my first electric smoker for Christmas. I have been just putting the meat on the top rack, inserting the temperature probe and smoking away.
I have three smallish beef briskets, so will do one on each rack.
The question: in which rack’s brisket should I place the temperature probe?
Will the top cook faster since heats rises? Will the bottom cook faster because it is closer to the heat element?
Too much thinking, need another beer....
I got my first electric smoker for Christmas. I have been just putting the meat on the top rack, inserting the temperature probe and smoking away.
I have three smallish beef briskets, so will do one on each rack.
The question: in which rack’s brisket should I place the temperature probe?
Will the top cook faster since heats rises? Will the bottom cook faster because it is closer to the heat element?
Too much thinking, need another beer....