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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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06-12-2013, 08:11 AM | #31 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
Depending On what I am smoking along with the 'main event' (fatties, brats) I may have to open the cooker during the cook, but I don't have to open it just to check. I guess I'm in the minority here in that I've never made a brisket I was unhappy with. I did plenty of butts before my first brisket so I knew how my cookers performed and had an ET-73 so I could monitor progress. Finishing it on anything resembling a schedule is an entirely different thing.
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Weber Crazy |
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06-12-2013, 12:14 PM | #32 |
Full Fledged Farker
Join Date: 06-30-12
Location: MOntpelier,OH
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I like my IGrill :-).
But I agree there must have been a temp reading issue somewhere, because 8 hours at 250f grate level would not cook a brisket into embers. Bill |
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