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Re: Baffled by Brisket
A lot of great info in here. Typically I will start at 200-225 to let the beginning stage allow the meat to soak up as much smoke as possible. Once the stall hits your best bet is to wrap (if that�…1 · -
Re: Baffled by Brisket
As long as you have a well structured fire you don't have to worry about it burning out over time unless it runs over 12+ hours and the inside holes get clogged.1 · -
Brisket Sunday
Couldnt find a packet so settled for a 8.7 pound flat. Started out at 200 and let it settle for an hour before I passed out. Did an Aaron Franklin recipe and it is truly delicious. Did not foil until…1 · -
Re: How many vets or active duty here
AD USN2 · -
Re: First Boston butt
Sometimes the bone can read a higher temperature or if you go too far through the meat and touch the grill it will read a higher temperature too. Make sure you are getting multiple reads in different…1 ·
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