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Brisket temp- noise
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dgv
Posts: 41
Hello all, long time since my last post.
Ive done a couple of briskets with guru at 225 and they took 1.5 hrs per pound, right know i have a 14 pound packer and have the guru set at 245, my concern is that im hearing a lot of sizziling, is that ok? No water on drip pan, dome temp is 250. Advise is welcome!!
Sorry for my spelling! Thanks!
Ive done a couple of briskets with guru at 225 and they took 1.5 hrs per pound, right know i have a 14 pound packer and have the guru set at 245, my concern is that im hearing a lot of sizziling, is that ok? No water on drip pan, dome temp is 250. Advise is welcome!!
Sorry for my spelling! Thanks!
Comments
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It might be your lump or the wood chunks.But it is probably the rendered fat sizzling on the plate setter.
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It is the fat, but i think i saw somewhere that if you hear sizziling it might be too hot?
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I decided to put a couple more of aluminum balls bellw the drip pan and also added water to drip pan, we'll see..
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Don't forget to open another beer or refill your short glass as you wait to see-Large BGE since 6-13-Indianapolis, IN
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That is not a problem sir!
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Well, brisket is now almost ready and it is only 7 am! At least 7 hours to go!
BUT looks amizing
Is back in the egg in butcher paper for at least an hour, some places the term marked 203, but others 194 and not as tender. I hope i dont screw it! -
It will continue to cook during the rest, as long as well insulated. When you will be resting the meat for several hours, it helps to take it off before it is totally tender. Like now!Good luck!Chris
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Thanks Chris, I just ftc, hope it stays hot for 6 hrs!!
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That's getting close to the limit, but you'll be fine. Certainly better off than cooking it any more.Ain't it cool how you learn a little from each cook? When you hear the sizzling next time, that would be a good time to check your grate temps in a couple different places. Sizzling does't always signal your cooker is too hot, but if you don't normally hear it and then you do…well, that's just using all your senses, and that's key!CheersChris
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Thanks Chris, is definitely something new each time. I think i did start too early and combined with higher temp than last couple of times it got done way early, Well see how it turns out...
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In case anybody wonder, it was a succes, very moist, not much of a smoke ring but great flavor! Salud!
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