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Left the element in
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easttexasaggie04
Posts: 108
Earlier I was heating up the charcoal when I left the dang heating element in a little too long. The plastic handle started smelling and bubbling a little but nothing came off. I checked to make sure nothing had melted off. Other than a little smell...I'm guessing I'm still good to smoke my brisket? I let it sit for a bit before I put the meat on the grill. The plate setter and grill weren't in there yet when it happened.
275 degree temp with a 12 pounder.
275 degree temp with a 12 pounder.
Comments
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I guess I should say...I hope I'm good to smoke...I already put the meat in!
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If the smoke smells good, you're good to go.
______________________________________________I love lamp.. -
It was hard to tell because the smelly heating element was not too far away. I'll give it an hour and go back and check on it. (had to get back to work)
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Just don't wanna pull the meat out tomorrow afternoon and it all taste like plastic!
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Cut off a little chunk and taste it. Make sure you can't smell the remains of your starter.
______________________________________________I love lamp.. -
I came home and after 3 hours the brisket is already up to 142. How is this possible? This is a 12 pound brisket!! Just when you think you got it figured out...
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Temp should rise steadily until the stall around 160 or so. Check the calibration on your thermometers, just to play it safe.______________________________________________I love lamp..
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I'm using a DigiQ. It just seemed to heat up really quick. Maybe I'm just rusty since I haven't done a brisket in a few months. At this rate this thing will be done on no time!
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You'll be singing a different tune when you hit the stall....______________________________________________I love lamp..
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Yea I meant that as a bad thing. I want it took take forever. I was planning on eating it tomorrow around lunch.
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