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Old 09-01-2013, 07:20 AM   #17
El Ropo
Babbling Farker
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Join Date: 10-06-10
Location: Austin, TX

I stopped reading when I saw "I couldn't taste my sauce over the beef flavor".

It sounds like you should stick to pork though.

FYI, 6 hours at 275, I doubt it was even close at that point. I'm guessing internal temp was around 160ish and the stall was just beginning when you started poking that meat. Oh and a 3 to 4 hour rest is always better than 1.75 hours.

Check bludawg's thread for brisket simplicity.
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
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