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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 05-19-2009, 09:33 AM   #16
Desert Dweller
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Quote:
Originally Posted by chambersuac View Post
The internal temp when I pulled it was 159-160. I was using a Brinkman SnP. I am judging the temp by the thermometer in the lid.
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Just to make sure you are not confused, when we say internal temp, we are refering to he internal temp of the meat, not the smoker... If the internal temp of the meat was 159-160, then it was underdone indeed!
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Unread 05-19-2009, 09:55 AM   #17
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Thermapen might help!
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Unread 05-19-2009, 10:38 AM   #18
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Quote:
Originally Posted by Desert Dweller View Post
Just to make sure you are not confused, when we say internal temp, we are refering to he internal temp of the meat, not the smoker... If the internal temp of the meat was 159-160, then it was underdone indeed!
And if the lid temp was 160° you'd never get it done.
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Unread 05-19-2009, 11:24 AM   #19
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I love Brisket threads...makes my mouth water!! Robkc, love your sig pic!! As a tiger fan living in Kansas I love the logo design!! People outside these parts don't get all the hate...but it's there!!

I wasn't going to do a brisket this weekend but all this talk changed my mind. I'm going to St. Louis to vists my parents (and watch the Cards/Royals games) and my dad has a new off-set I have never used before, so I though a few ribs and butts would be easier, but man I love brisket!!
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Unread 05-19-2009, 12:12 PM   #20
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Hey guys, I really appreciate the help. I haven't been very clear. The internal temp of the meat was 159-160. The thermometer on the lid read 220-230 throughout the cooking. Someone asked about the temperature of the grill plates, I think. Do you guys measure that? If so, how? Thanks again!
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Unread 05-19-2009, 03:09 PM   #21
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Quote:
Originally Posted by chambersuac View Post
Hey guys, I really appreciate the help. I haven't been very clear. The internal temp of the meat was 159-160. The thermometer on the lid read 220-230 throughout the cooking. Someone asked about the temperature of the grill plates, I think. Do you guys measure that? If so, how? Thanks again!
If you cooked if for 18 hours at 220-230 and your internal temp only read 159/160 I'd say you have faulty thermometers. just my 0.02.
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Unread 05-19-2009, 03:19 PM   #22
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If you cooked if for 18 hours at 220-230 and your internal temp only read 159/160 I'd say you have faulty thermometers. just my 0.02.
How do I check/fix it? Any ideas...???
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Unread 05-19-2009, 03:24 PM   #23
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Quote:
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How do I check/fix it? Any ideas...???
Some therms are adjustable, yours may not be. To check it, check what it says in boiling then check it in ice water.
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Unread 05-19-2009, 03:26 PM   #24
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you can check your thermoter by boiling water and putting the thermometer in it. It should read 100C or 212F at sea level.
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Unread 05-19-2009, 03:37 PM   #25
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I second a thermapen would help get the blue one.
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Unread 05-19-2009, 04:19 PM   #26
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Quote:
Originally Posted by chambersuac View Post
Hey guys, I really appreciate the help. I haven't been very clear. The internal temp of the meat was 159-160. The thermometer on the lid read 220-230 throughout the cooking. Someone asked about the temperature of the grill plates, I think. Do you guys measure that? If so, how? Thanks again!

That's the most critical temperature to check. Most harware stores have some oven thermometer around $5.00 and you should have at least two. Calibrate or change your other measuring equipment if needed, but check the grate temperatures first. Hope that helps ya.

Oh, forgot. If you have a remote therm, you can cut a tater in half, stick the probe through that (make sure the probe isn't touching the grate), and monitor the grate temp that way. Good Luck!!
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Unread 05-19-2009, 07:35 PM   #27
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Default Well, we are talkin Brisket-pics

13 lbs, fat side up for about 12 hours, then flipped it.
Basic homemade Brisket rub
Amerique set for 225, probe set for 195
22 hours later, done deal.
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File Type: jpg Brisket 3.jpg (55.8 KB, 43 views)
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Unread 05-19-2009, 07:39 PM   #28
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Wow, never had a brisket take that long...ever.
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Unread 05-20-2009, 08:55 PM   #29
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Unread 05-20-2009, 09:18 PM   #30
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Trying a high temp method this weekend on some flats...

1. Minion Method on WSM...
2. Briskets on (cold and rubbed)...bring temp up to 325-350...
3. Foil @ 160-165 internal...
4. Pull when it's tender...
5. Rest and slice...

I plan to use Competition K with oak wine barrel chunks for smoke wood.

Rub will be a Sugarless Texas Sprinkle derivative.
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