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Re: OT - What are you doing right now?
So, that brisket cook comparison in the video above (Wagyu vs. Cheap Brisket) ... I know he said the cooker is more important, but if we were to say the quality was the same ... then here's some…-1 · -
Re: Who cares about the rain...
Interesting method for keeping the dome atmosphere humid, to achieve an impeccable result. I generally use a deep pan filled with water ... but I will reconsider my choices, particularly with an imp…-1 · -
Re: 2-2-1 Rib Method - When do you apply sauce (if at all)
I sauce them when I wrap them ... then 30 min in the last stage, and I'm glazing them with sauce every 10 min during that stage. I use the 2.5, 1.5, 0.5 method. Let the ribs sit for 10 minutes b…-1 · -
Re: Turbo Brisket
OK, so the brisket is 15 lbs ... trimmed off probably 1 to 1.5 lbs. Thinking of putting it on at 8:30 to 9 am ... probably will take 6h to 7h max to cook. Will smoke at 275F to 300F ... then wrap and…-1 · -
Re: Turbo Brisket
OK, so I'm gonna be doing this again in a few weeks. Have 15 people in total for a party, and plan on doing a 17 lb turbo brisket. I'm going to wrap in foil at the stall, and move the brisk…-1 ·
