Quote:
Originally Posted by Mornin' Wood
Just tried it again, different dates. Same results. 21 hours from time meat is on smoker till meat is done at 180*. Then rest.
I imagine that these numbers might be true if you're smoking at 190*, but too long at 225 or 235* for a 14 brisket to be sliced.
Is it my phone? I will try my desktop in the morning.
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Thanks Chuck.. Previously you stated 36 hours which made me flip my lid. ;)
As of right now, everything is based on general "rule of thumb" for starters until I can build more data into it for larger pieces of meat. It'll happen with more data. And yet, it will always be a guide - I just want it to be useful.
