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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-31-2007, 11:55 AM   #16
ewile
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Temp down to 260 and falling while the meat is at 160 and seems to be in plateau mode. I peeked and grabbed 2 strips of bacon from the top. Done to perfection and a nice treat.

I have ABT's stuffed and set to go on Weber #2 at 2:00 PM (about 2 hours should be good right?)
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Unread 12-31-2007, 12:33 PM   #17
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ewile, i usually get the ABT's done in about an hour indirect on the weber. I'm sure just depends on the amount of fire you have stoked. Just my $.02. Have fun. Just trimmed some spares and a thick bone-in chop, fired the uds AND OF COURSE A FATTIE!
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Unread 12-31-2007, 12:40 PM   #18
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So, the internal temp of the brisket is now 157. It's gone backwards 3 degrees in the past 40 minutes. New batteries for the thermometer or normal plateau?

And Meatburner that sounds like a feast!
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Unread 12-31-2007, 12:56 PM   #19
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You might have temp checked it in a slightly different spot or insterted the thermometer deeper.

Based on your plan to eat at 6PM, I suggest you proceed with plans to foil when it gets to approx 170. Then get it in cooler.
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Unread 12-31-2007, 12:59 PM   #20
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This is freakish. Now 156 internal and I'm using an ET73 probe therm so it's been in there the whole time
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Unread 12-31-2007, 01:09 PM   #21
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Dont worry about the temps getting 275 or so. W/ flats I have better luck on the higher end.
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Unread 12-31-2007, 02:03 PM   #22
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I had temp drops like that with the whole packer I did last week. I did open the vents on the WSM a little more to get the fire a little hotter and then the meat temp began to rise. but right now it looks like it's in the plateau. I think you are right on time. I would also put the fatties on around 4:30. Depending on the fat content, they really don't take that long to cook up. Let it sit awhile and see what the temp does. I would crank up the heat a bit if it starts dropping even more. Otherwise, it looks like you are on track.
I told you that bacon is good. You can put fresh slices on if you want more bacon at the end of the cook. You could even stuff one of the fatties with some of the chopped up bacon.
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Unread 12-31-2007, 03:01 PM   #23
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3 PM hit 170 and foiled w/ some apple juice. Put ABT's around my foiled brisket as guests are arriving at 4 for apps.
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Unread 12-31-2007, 03:14 PM   #24
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I owe you guys all a beer for the help. Temp climbing rapidly now that it's foiled. 179
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Unread 12-31-2007, 03:29 PM   #25
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ewile, lookin like it's all working out to perfection. CONGATS! Keep us posted.
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Unread 12-31-2007, 03:32 PM   #26
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Quote:
Originally Posted by ewile View Post
I owe you guys all a beer for the help. Temp climbing rapidly now that it's foiled. 179
Looks like I was a bit short. I predicted 185 at 1:30 (2:30 your time).
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Unread 12-31-2007, 04:08 PM   #27
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glad its working out for you. your guests will be in for some tasty treats tonight. Happy new year
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Unread 12-31-2007, 04:31 PM   #28
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Meat resting. Guests here. ABT's are excellent!
No batteries in the farking camera. So sorry, I really wanted photos.
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Unread 12-31-2007, 04:37 PM   #29
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With resting time and cutting to serve, ya couldn't have timed it much better for a 6:00 dinner.
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Unread 12-31-2007, 06:57 PM   #30
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Ran to CVS and got batteries. I'll post photos later. Straight up awesome brisket, moist, beautiful smoke ring, excellent!
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