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Re: Timing a large brisket
Feel free to close down the vents a little and cook at a lower temp - or not. There can be a second stall but most likely scenario is that you’ll be done in a few hours and you’ll need to hold it for…2 · -
Re: OT - What are you doing right now?
That is awesome.2 · -
Re: Smoked, then Grilled SPAM!
I'd hit that. And Spam musubi is the bomb.2 · -
Re: OT - What are you doing right now?
I'm pretty sure he used the same pics last week - saying he was doing the same thing.1 · -
Re: FTC Time
The key is that the meat temp needs to be above 140 until you serve it. And that's really a conservative way to look at it - because nothing really grows at 130 either... Once it goes below 140 …2 ·
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