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mcypert09
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ChokeOnSmoke

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  • Re: What Temperature Do You Smoke a Brisket?

    If you're measuring 225 on the dome thermometer, the temp at meat level was only 200 or so for at least the first portion of the cook.  I'd go 250 at grid/meat level and they take closer to 1.25 lbs an hour (usually 11-12 hours for a 7-9 lb'er).   I've never taken a brisket off before an internal temp of 195.
    EDIT: looks like Chubbs & I are on the same page...
  • Spicy pulled beef

    Took 4 lbs of chuck roast up to 165º internal at 350º dome temp for 2 hours.
    Chopped one onion, 3 jalepenos, 1 red, 1 orange, 1 yellow bell pepper.
    Threw meat, vegetables and a can of beer in cast iron pot for 3 more hours at 350º with lid on.
    Took beef out and shredded then through back in pot to mix.  Done.
    It was outstanding, meat shredded easily (meat reached 210-215º) and the 3 jalepenos gave it a nice kick!



  • Re: Thermapen poll

    Sure, if the item is small enough...I'm not on the verge of bending the probe or anything...
  • Re: Fajita night

    Damn, that's beautiful.
  • Re: Have been battling....

    blasting said:

    Burgers should be loosly formed, not compressed.  

    Totally agree.
    I assume they're falling apart when you're flipping them.  The key is to not flip until they are half way done.  If you flip before the meat naturally releases from the grid, it will fall apart.  Burgers should only be flipped once and only after they've firmed up half way through the cook.  That's my technique for loosely formed burgers.
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