nic
Found some matches.
I thought it was the Crock pot/liquid smoke. Dang.
I completely agree. Its shocking how many restaurants that really should know better get on TV and try to pass that off as BBQ.
I thought it was the Crock pot/liquid smoke. Dang.
Good thought. thanks for adding to the discussion buddy!As you cook, there is a little Atmosphere created in the cooking chamber. This is caused by the heat from your source,which causes pressure(basic Physics),this then heats the meat and the pressure keeps moisture in,that which does come out of the meat , evaporates on the metal of your cooker creating a moist atmosphere.Left alone, the pressures will equal and the moisture in the meat will remain intact.
Also by leaving your lid shut,you get a better Bark and the point will almost fall off the Flat.
Keep doing what you are doing and have fun...
SZtan aka oldschoolbbq :becky:
On point by your standards, right? That is my point. If you cooked the brisket I had last week (that was cooked with 19 others) you would have overlooked it waiting to 195.I for one think the temp probes have made me a better cook. It gives me an IDEA of how close I am. In things like turkey and chicken, knowing the 160-165 breast temp is the difference between good and cardboard. And for brisket....well when it starts getting to 195iish....I start Probing and “squeezing”....first 3 briskets I ever did were on point