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Cook the brisket fat-side down at 250-275F to an internal temperature of 165F
and sawdust
This unit will give you the reliability and consistency your food packaging operation is looking for
Finely etched exterior resists cuts and scratches
Digital Probe Thermometer LEM dehydrator Cook the brisket fat-side downThe thermometer with alarm and timer is great for sausage making. Temperature probe stays in meat or sausage while door is shut. The 45" probe cord with heat resistant (up to 500 degrees) silicon covering allows the door to close while the probe measures internal temperature of the meat. Alarm sounds when desired internal temperature is reached. Digital readout with temperature range of 32 to 390 degrees F. Magnets on bottom so you can easily attach
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