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Finished Brisket 14 Hours...Picture
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thailandjohn
Posts: 952
After 14 hours finished...started at 215 degrees for about 4 hours then raised to 230 and finished at 250 the last 4 hours......Thermapen went in like butter....I will now wrap and put in my pizza bag to rest for 3 hours......I would not be able to control my temps like this without my Stoker...love my Stoker
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I'll take some of that!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Yumm!
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Thomasville, NC
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Great looking bark. Delicious looking too.
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I assume by "pizza bag" you're referring to the insulated type bag that the pizza and take-out delivery drivers use?What are the advantages, if any, to using that over a cooler?---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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My Briskets, I wrap in Butcher paper, I have been doing this for years....learned this on one of my Texas trips about 25 years ago......pizza bags work great for Briskets. I have two sizes, the large bag will hold two 15lb packer Briskets, small bag holds one. I also use the bags for ribs. I heat an aluminum cookie sheet in the oven and put the meat on the pan then into the bag. Meat stays hot for hours. For Pork Butts, I use different size coolers, depending on how many Butts. I also have a Cambro box I use from time to time...........for Brisket Rub, I use Montreal Steak Seasoning with a little Chili Powder
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Never thought of using a Pizza bag John but I'd have to wonder how easy they'd be to find in Canada.thailandjohn said:My Briskets, I wrap in Butcher paper, I have been doing this for years....learned this on one of my Texas trips about 25 years ago......pizza bags work great for Briskets. I have two sizes, the large bag will hold two 15lb packer Briskets, small bag holds one. I also use the bags for ribs. I heat an aluminum cookie sheet in the oven and put the meat on the pan then into the bag. Meat stays hot for hours. For Pork Butts, I use different size coolers, depending on how many Butts. I also have a Cambro box I use from time to time...........for Brisket Rub, I use Montreal Steak Seasoning with a little Chili Powder
I was thinking about buying some butcher's paper I notice it's not a common item in most stores.
2x Kamado Joe Big Joes + Cyber Q Wifi + Themapen - Pizza Steel + BGE Paella Pan + BGE Ash Tools + Woo2 + Open Bar Fire Ring -
I know they sell pizza bags at restaurant supply stores. Our restaurant depot here also sells them along with the business Costco..... If you have an independent butcher shop ask them where they get their butcher paper. I buy mine at smart and final. The brisket wrapped in butcher paper seems like they do not steam as much, and I like that.
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Looks delicious bud.
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