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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-24-2012, 10:20 AM | #1 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Thoughts on my Brisket
I put a 13Lb full packer on my UDS 12 hours ago. Been running in the 225 range. Just did my first check and the flat felt tuff to probe around 165 but the point was soft in the high 180's. Does that sound odd?
I closed her up and bumped up the temp to 250ish. I was guestimating 14-16 hours anyways.... |
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11-24-2012, 10:34 AM | #3 |
is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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^^^^+1... what he said
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11-24-2012, 11:55 AM | #4 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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The point has a lot more fat then the flat so it's going to probe differently. Concentrate on the flat.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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11-24-2012, 02:08 PM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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If you would have started that 13 lb hunk of Bovine Goodness off at min of 275 it would have been finished in less than 8 hrs. It aint done till it probes like butta all over.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-24-2012, 02:19 PM | #6 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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