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We have not done a brisket, but want to do it this weekend for Superbowl. Since its just me and my husband I would like to get a small one about 3 lbs. Can you tell me what "Pit" temp and "Meat" temp you are using and an approx time? Th…
I bought a 6 lbs pork butt and dome temp is at 250 and I would like to take it off when internal temp hits 195, any idea how long this would take? We put it on the Egg at 8:00am. This is our first smoke/slow cooking meat.
We just bought our "BGE" today. Someone told me that if you cook fish, i.e, salmon that it gets into the walls of the BGE and its hard to get the smell out, your next few grillings of meat will have a Fish sort of taste, is this true?