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Chuck
Posts: 812
Comments
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Chuck,
What was the total time of your cook? Just curious as that was a big endavor! Great work !
See ya,Bob
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Chuck,
Also, what was the drip pan on the left Egg resting on?
Thanks,
Marvin
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BobbyG,[p]Total cook time was 20 hours. I took everything off at the same time. Internal butt temp was 200* and the brisket was about 190*. The brisket was so moist and tender you could pull it like the pork. Now I can't wait for my lunch leftovers.[p]Chuck
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Marvin,[p]Both setups used an inverted plate setter (with foil), drip pan on the setter and the the two levels of meat on the grid and extender sitting on the setter legs. The plate setters work so well for low and slow indirects.[p]Chuck
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Chuck,[p]What was your dome temperature.[p]Ron
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Chuck,[p]Great looking dinner. Should have been 46. :>)[p]Next to YB, you have the best backdrop. Is that a lake in the background? Sure smells like one.[p]Mick
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Ron,
210* from 6pm to 9am then I bumped it up to 250*. Dome temp and grid temp were about the same with the raised grid and ceramic mass under the meat.[p]Chuck <><
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Chuck,[p]You are a lucky and blessed man. A beautiful shot of paradise.
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