View Single Post
Old 06-12-2013, 01:07 AM   #36
nucornhusker
Babbling Farker

 
Join Date: 08-29-11
Location: Lincoln, NE
Default

Quote:
Originally Posted by buccaneer View Post
I'm a cook.
I don't use thermometers, I prefer to...fark it up....





All kidding aside, I just prod and probe, I don't use a thermometer.
Poke and prod is best for brisket. You are on the right track.

Quote:
Originally Posted by AussieTitch View Post
Bucc.
Both mine took about 10 to 12 hours then I rested.
I believe they go into a long stall due to the heave marbling.
Some one step in and feel free to comment on that please
It's the connective tissue and collagens that are breaking down that cause the stall. The stall is a good thing.
__________________
[SIZE="1"][B]Yoder [COLOR="DarkOrange"]Smokers[/COLOR] YS1500, [COLOR="Red"]Kamado Joe BigJoe & Joe Jr.[/COLOR], Weber: [COLOR="Red"]18.5" OT(L)[/COLOR], SJG(AU) & [COLOR="Sienna"](DI)[/COLOR][/B] - [I]Past Cookers[/I]: Yoder Smokers YS640 [COLOR="DarkOrange"]Comp Cart[/COLOR], [COLOR="Red"]Kamado Joe Classic[/COLOR], OKJoe's Longhorn, [COLOR="Red"]UDS[/COLOR], Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), [COLOR="Red"]22.5" OT(L)[/COLOR]
[FONT="Comic Sans MS"]
IMBAS Certified MOINK Baller[/FONT][/SIZE]
nucornhusker is offline   Reply With Quote