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Unread 01-19-2014, 11:56 AM   #16
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I have a question about all of this. When he probed the brisket, did he probe the flat? Or was the thick part of the flat actually edible? From what you're saying he probed the brisket, but the entire flat was inedible because it was burned through. I don't see how during a rest period after probing the thick part of the flat it could have burned itself through.
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Unread 01-19-2014, 11:57 AM   #17
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Originally Posted by Royalslover View Post
Good point about the temp. He about had a heart attack when I told him how hot I cooked. I told him that most people don't cook near that hot and he would be fine cooking at a temp he is used to. I think where he went wrong was it might have been done when he wrapped it. I told him not to worry about the internal temp but to just probe it. I'll bet if he would have probe it when he wrapped it he would have found it almost tender at that point. I'll take the blame for that mistake.
I use internal temp as an indicator of when to start probing for doneness. If he didn't start checking until an IT of 250 well .....
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Unread 01-19-2014, 11:58 AM   #18
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smoke ninja nailed it... The smoker dictates the process, i.e foil no foil, fat cap up or fat cap down and cooking temp.
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Unread 01-19-2014, 01:12 PM   #19
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This is why I am an advocate for Fat Cap DOWN
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Unread 01-19-2014, 06:47 PM   #20
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He did put it on fat cap down. I think the bottom line is that the Traeger simply cooks a lot faster than the UDS. Thanks for all the help.
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