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Re: tried smoking a 6lb Brisket for 1st time used a Meater probe.
As @lousubcap says above…. The key to success is when the thickest part of the flat probes smooth, somewhere in the 200-208*F range. Always remember, "the cow drives the cook."1 · -
Re: What Are You Chef-ing Tonight, Dr?
^^^Words can’t describe that plate^^^ I’d absolutely embarrass myself with a plate of that!3 · -
Re: What Are You Chef-ing Tonight, Dr?
Quick and easy “after mowing” cook. Thought about using the mini Traeger but using the egg gives me more time for Yuengling consumption.6 · -
Re: This seems to be a habitual thing…
I normally run 275-300, wherever the egg settles in, when doing pork butts. You can go even higher for the turbo method but 275-300 is what I prefer.2 · -
Re: What are you eating… right now?
LOL!!!3 ·
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