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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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Old 05-24-2013, 09:54 AM   #1
K-JUN
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Join Date: 02-10-13
Location: Lafayette, LA
Default Lazy Man = WSM, IQ110, and Maverick 732

I'm cooking up a brisket for my 7 day old grandson well actually for his mom and dad. I have stuff to do around the house so I set up the WSM with my IQ 110 and Maverick 732. I know, I know, you don't really need a temp controller on a WSM. But you don't need a car that goes from 0 to 60 in 4.1 seconds but who doesn't like that? I will let you know how things go this evening.




Thanks for looking.
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Old 05-24-2013, 09:58 AM   #2
PatAttack
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Looks like a sweet set-up to me!

Let us know how it goes.
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Old 05-24-2013, 10:06 AM   #3
Vision
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Join Date: 09-11-11
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The Good Life = WSM, IQ110, and Maverick 732
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Old 05-24-2013, 12:52 PM   #4
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Location: Greenville, SC
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Nice rig. Needed or not, if you can't keep an eye on it ... it's better safe than sorry.
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Old 05-24-2013, 01:06 PM   #5
funugy
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Lazy-maybe, maybe not.

Smart-Absolutely!
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Old 05-24-2013, 06:52 PM   #6
Gilstarr
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PHD. from BBQ tech..... nice setup
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Old 05-24-2013, 07:23 PM   #7
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can you get the local Rock station with that set up??
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Old 05-24-2013, 07:26 PM   #8
Toast
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We can never have too many BBQ toys.
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Old 05-24-2013, 10:21 PM   #9
K-JUN
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Join Date: 02-10-13
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Just a quick shot of the finished product. A choice 14 lb. full packer. I trimmed off the hard fat but not much more. Salt and pepper rub cooked with Stubbs charcoal and oak chunks. It ran for about 9 hours at 265* and was 205* IT when it probed right. I let it rest about 1 hour wrapped on the counter.




Just a note on why I don't go by IT temp only. At about the 7.5 hour mark the thermometer was 195*. I thought man that was fast but when I probed it I could see it was nowhere close to being ready. At first I was WTF I know the thermometer was calibrated because I had checked before I started. Well I decided to insert into another location on the flat and right away it went down to 180*. I guess I had it in a fat pocket at first. It took about another 1.5 hours to finish.
Anyway thanks for looking.
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Old 05-24-2013, 10:27 PM   #10
Toast
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Quote:
Originally Posted by K-JUN View Post
Just a quick shot of the finished product. A choice 14 lb. full packer. I trimmed off the hard fat but not much more. Salt and pepper rub cooked with Stubbs charcoal and oak chunks. It ran for about 9 hours at 265* and was 205* IT when it probed right. I let it rest about 1 hour wrapped on the counter.




Just a note on why I don't go by IT temp only. At about the 7.5 hour mark the thermometer was 195*. I thought man that was fast but when I probed it I could see it was nowhere close to being ready. At first I was WTF I know the thermometer was calibrated because I had checked before I started. Well I decided to insert into another location on the flat and right away it went down to 180*. I guess I had it in a fat pocket at first. It took about another 1.5 hours to finish.
Anyway thanks for looking.
Yep. That's called the Stall. Can happen at any IT and more than once depending on conditions. Nice Cook!
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