Originally Posted by slammmed
looks great! I'd also like to know more about the steaming if anyone has any info. So why did you pull it at 180 instead of running it up to butter probe consistency?
I was fighting the wind on Sunday and having some difficulty keep the temps up on the 'cool side' of the NB. The brisket was actually in the smoker for about 8 hours and probing tender to the touch at the end even though the interior temps never got over 180. I finally said 'enuf' and pulled it.
New Braunfels El Dorado USA, The BEAST whole hog rotisserie, Weber Smokey Joe, The Mini Beast , Thermapen, Maverick ET732, 100 acres of Hickory and Oak hardwoods.
Magma Catalina gasser on the boat.
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