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Alienator
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Stall should be closer to 165. You really need to up your temp, 225-250 is the sweet spot.


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Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it"
 
Posts: 7057 | Location: NC | Registered: March 16, 2012Reply With QuoteReport This Post
My dog crosses the line
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Alienator
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Good deal Jeff! I'm sure you are battling those Temps. Looking forward to the finished product.


SIG556 Classic
P220 Carry SAS Gen 2 SAO
SP2022 9mm German Triple Serial
P938 SAS
P365 FDE

Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it"
 
Posts: 7057 | Location: NC | Registered: March 16, 2012Reply With QuoteReport This Post
My dog crosses the line
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Still let it ride or wrap?

I only have tin foil or parchment paper...no butchers paper.

Edited to add, probe temp is at 170 now after staying at 165 for a couple hours.


 
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Alienator
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You already passed the stall. Its typically a few hours. I would let her keep going. You'll have incredible bark.


SIG556 Classic
P220 Carry SAS Gen 2 SAO
SP2022 9mm German Triple Serial
P938 SAS
P365 FDE

Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it"
 
Posts: 7057 | Location: NC | Registered: March 16, 2012Reply With QuoteReport This Post
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Now is when I pan with the dark beer in the bottom of the pan.


"Fixed fortifications are monuments to mans stupidity" - George S. Patton
 
Posts: 8504 | Location: Minnesota | Registered: June 17, 2007Reply With QuoteReport This Post
My dog crosses the line
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Thanks. I’ll do it. I have some Guinness.
 
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My dog crosses the line
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Probe temp is 178.
 
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McNoob
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Looking good Cool




"We've done four already, but now we're steady..."
 
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My dog crosses the line
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My dog crosses the line
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Learned a lot for next time, thanks all.
 
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Member
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quote:
Originally posted by Jeff Yarchin:
Learned a lot for next time, thanks all.

That looks fantastic. Beautiful smoke ring on that brisket! That's a first effort success which doesn't happen often with brisket.


"Fixed fortifications are monuments to mans stupidity" - George S. Patton
 
Posts: 8504 | Location: Minnesota | Registered: June 17, 2007Reply With QuoteReport This Post
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I run my egg @ 275
Try higher temp next smoke
What was texture like on that one?

The only way I learned to make great brisket
Was making bad brisket....


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Alienator
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Looks good Jeff! I'm curious why one side doesn't have the smoke ring.


SIG556 Classic
P220 Carry SAS Gen 2 SAO
SP2022 9mm German Triple Serial
P938 SAS
P365 FDE

Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it"
 
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McNoob
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Looks very good Jeff!




"We've done four already, but now we're steady..."
 
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Yeah, that M14 video guy...
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Nice brisket!


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Get my pies
outta the oven!

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quote:
Originally posted by SIG4EVA:
Looks good Jeff! I'm curious why one side doesn't have the smoke ring.


I think due to either fat cap or how the smoke circulated? He could have had it in a foil pan which would do that too.


 
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My dog crosses the line
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quote:
Originally posted by SIG4EVA:
Looks good Jeff! I'm curious why one side doesn't have the smoke ring.


Side without the ring was the fat cap. I left 1/4 in on and it went on the rack fat side down.

The last two hours it was in a roasting pan, fat side down.
 
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Alienator
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quote:
Originally posted by Jeff Yarchin:
quote:
Originally posted by SIG4EVA:
Looks good Jeff! I'm curious why one side doesn't have the smoke ring.


Side without the ring was the fat cap. I left 1/4 in on and it went on the rack fat side down.

The last two hours it was in a roasting pan, fat side down.


Blonde moment. I have to separate the point and flat because I don't have enough space in the smoker for a whole packer.


SIG556 Classic
P220 Carry SAS Gen 2 SAO
SP2022 9mm German Triple Serial
P938 SAS
P365 FDE

Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it"
 
Posts: 7057 | Location: NC | Registered: March 16, 2012Reply With QuoteReport This Post
paradox in a box
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Brisket is done when it probes tender. When you insert your temp probe it should go in like butter. Flats are a bit more difficult to keep moist. Temp does not matter but generally they are done between 200 and 210. But if it doesn’t probe tender it’s not done.




These go to eleven.
 
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