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This was also the first time I had cooked smaller briskets.
The reason I picked the 11 pounders was so the cook would be shorter..
Now I'm wondering if there is enough size difference between a 11 pounder and a 17 pounder to make any difference in c…
Generally no but the key is to build in some flexibility. In a prior post there were a couple of suggestions to start the cook at around 11PM-midnight to provide some options once the AM arrived. If you can work that into he pl…
Is the stuff at Sam's food grade?
I here people talking about using grocery bags. They aren't food grade .
So if non food grade bags are ok I guess non food grade butcher / Kraft paper would work in a pinch ?
I'm going to be different here .
I carry autos but I am well trained with them . I also require my autos to fire at least 500 rds of the ammo I'm going to carry in them without a hickup before I will stake my life on them.
Good semi auto pistols …
Actually it is more protected on the dome . No dropped food or grease on it that way.
Gasket is bunched and is pretty thick.
I don't think I've got my band position right. Think my bottom band is to low and probably needs to be moved toward the uppe…
As i understand it brining supposedly helps in retaining moisture also .
@fairchase - I hadn't heard it said that way before. Generally speaking brining is used for poultry which can exchange the s…
So 4 hours will be enough to draw the salty moisture back into the meat so you don't get the leather like crust.
The 24 - 48 hour thing is just going to draw the salt flavoring deeper into the meat. Is this right ??
I will agree with most here.
Water pans are for vertical smokers , and are of no benifit in the egg as far as I can tell.
#1 IF Your LOOKING YOUR NOT COOKING !
Leave the lid close and you will be amazed how much faster your cooks go !