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Unread 08-21-2013, 12:03 PM   #13
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx
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Originally Posted by kmenard View Post
Do you have an approx. temp to pull it off at (don't want to kill anyone)? How about ribs or anything? I think I will have some extra space in that drum :)

Are you returning to the pit with butcher paper on?

Sorry for the very noob questions.
I don't do temps they will not result in a consistently tender moist brisket. Just probe it in the thickest part of the Flat 1 hr after wrapping.

Wrap it in Butcher Paper and put it back on the pit fat cap up.

Ribs> BB bones 3-3.5 hrs at 300 St Louis racks 3.5 -4 hrs full spares 4-4.5 hrs until they pass the bend test.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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