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Choice brisket
texaswig
Posts: 2,682
Picked up a nice looking choice brisket lastnight at WM for 1.97 a pound. Gonna throw it on tonight . What's the difference between 225 and 250? Besides time. thinking of 225 till it hits Plateau then 250. Will it take on more smoke that way?
2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx
scott
Greenville Tx
Comments
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Probably not, meat will reach a declining saturation point for smoke as it cooks. Check out this article
http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html
LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA -
All the smoke is in the beginning half of the cook. Once you hit the stall, you aren't taking on much if any smoke at all into the meat. That is why some go ahead and finish in the oven because at that point it's all just heat.
Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.
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