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Old 07-25-2021, 3:14pm   #21
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Last Que... Brisket, ribs and hotlink.
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Old 07-25-2021, 3:17pm   #22
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stalled at 173, wrapped in foil and back in the smoker
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Old 07-25-2021, 3:32pm   #23
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I just dry rub overnight
This is a family friendly place ya weirdo.
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Old 07-25-2021, 3:39pm   #24
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Last Que... Brisket, ribs and hotlink.
That does look like true hot links. Most Yankees have no clue about those.
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Old 07-25-2021, 3:58pm   #25
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185, now in the cooler
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Old 07-25-2021, 4:26pm   #26
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MEEEEEEEEEEEEEEEEE piggy piggy piggy OINK!!!!!!!


I see you forgot to take your meds again.
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Old 07-25-2021, 4:28pm   #27
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Thanks for the comment on the BBQ fan controller.
I have a Green Egg and love it except I end up being up all night tweaking it to keep the temps where I want no matter how carefully I load the charcoal.

I can load it up and do an 18 hour cook but holding the temp at 225 is a struggle. The results are great for pork butt though I struggle a bit with brisket and even more with ribs.
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Old 07-25-2021, 4:59pm   #28
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185, now in the cooler
Usually I go to 205 before the cooler.
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Old 07-25-2021, 5:00pm   #29
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Thanks for the comment on the BBQ fan controller.
I have a Green Egg and love it except I end up being up all night tweaking it to keep the temps where I want no matter how carefully I load the charcoal.

I can load it up and do an 18 hour cook but holding the temp at 225 is a struggle. The results are great for pork butt though I struggle a bit with brisket and even more with ribs.
No problem with a pellet grill. Lol. Like I said, Lazy man’s way to smoke.
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Old 07-25-2021, 5:20pm   #30
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stalled at 173, wrapped in foil and back in the smoker
Frustrating, but necessary. That fat is melting nicely right now.
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Old 07-25-2021, 5:21pm   #31
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That does look like true hot links. Most Yankees have no clue about those.
I know a guy.
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Old 07-25-2021, 5:21pm   #32
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I’ve got a Primo and I’ve only had ‘okay’ results trying to use it as a smoker, I get way better results with my gas fired vertical smoker. When I add wood chunks to the lump coal I get a sooty flavor. I even tried soaking the chunks overnight. How do you do the wood chunks?
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Old 07-25-2021, 6:13pm   #33
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The brisket was amazing


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Old 07-25-2021, 6:14pm   #34
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I’ve got a Primo and I’ve only had ‘okay’ results trying to use it as a smoker, I get way better results with my gas fired vertical smoker. When I add wood chunks to the lump coal I get a sooty flavor. I even tried soaking the chunks overnight. How do you do the wood chunks?
Dry chunks under the lump
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Old 07-25-2021, 6:17pm   #35
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The brisket was amazing


Good job. I like my brisket in slices instead of chopped like pulled pork
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Old 07-25-2021, 6:43pm   #36
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I do my briskets also in a pellet pooper. Cook it 220-240 until it hits the stall - then, remove it and wrap it in butcher paper. cook finished when the flat hits 203. Rest it several hours - one guy I watched on youtube rested his 10 hrs huge difference he said.

The other thing some guys are doing is putting some rendered fat (lard) onto the butcher paper when wrapping. One guy thinks Franklin BBQ in Texas does that but he can't confirm it.

Been watching the fine points of brisket trimming on youtube this weekend. Preparing for another smoke soon.

PS - 185 is too soon to remove a brisket from the smoker entirely.
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Old 07-25-2021, 7:03pm   #37
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I know a guy.
[Yankee] Could one PM a link to internet shippable "guy"?[doodledandy]
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Old 07-25-2021, 7:36pm   #38
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I also remove the tip and make burnt ends. I keep the fat I trimmed, melt that down and fry those bad boys up. People slap whatever is close when they eat them.

I did record my last smoke.
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Old 07-25-2021, 7:48pm   #39
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I do my briskets also in a pellet pooper. Cook it 220-240 until it hits the stall - then, remove it and wrap it in butcher paper. cook finished when the flat hits 203. Rest it several hours - one guy I watched on youtube rested his 10 hrs huge difference he said.

The other thing some guys are doing is putting some rendered fat (lard) onto the butcher paper when wrapping. One guy thinks Franklin BBQ in Texas does that but he can't confirm it.

Been watching the fine points of brisket trimming on youtube this weekend. Preparing for another smoke soon.

PS - 185 is too soon to remove a brisket from the smoker entirely.
Except that it wasn't, it was great
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Old 07-25-2021, 8:10pm   #40
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Good job. I like my brisket in slices instead of chopped like pulled pork
As it turns out, even though it turned out great, I did it wrong, entirely.
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