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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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08-22-2011, 07:15 PM | #1 |
Got Wood.
Join Date: 09-06-10
Location: boston, ma
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Just started a brisket, temp rising too quick??
it's been on for just over an hour, with the dome at 240ish, and the meat is already at 110 internal. I thought maybe my probe wasn't in the right spot...re-insterted in two diff spots making sure I hit the middle/middle...no change in temp. It's about a 10lb brisket. Is something wrong here? ....just go with it?
update...it's not been on for two hours and it's at 130 |
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08-22-2011, 07:17 PM | #2 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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not unusual...
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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08-22-2011, 07:17 PM | #3 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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You're fine
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08-22-2011, 07:29 PM | #4 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Stop peeking!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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08-22-2011, 07:36 PM | #5 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Yes, just go with it, and stop lookin'! If you're lookin' you're not cookin'!
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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08-22-2011, 07:40 PM | #6 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Wait till you hit the stall, you will really go crazy. But fear not, this too will pass.
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08-22-2011, 07:58 PM | #7 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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what in the world would possess you to check IT at an hour in?
like said, no peeky! yeah, the stall's gonna really get your goat!
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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08-22-2011, 09:23 PM | #8 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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What they all said gave be a big s*** eating grin. Stop peeking, have a wobbly pop or three, and when the meat sizzling sound calms down, it's getting close. That will be a while though.
Don't go by temp, probe the largest part of the flat for tenderness, then and only then will it be "done". And stop sticking a thermo into your meat till it's close to being done. FYI, if your meat doesn't start making a sizzling sound, it's probably cooking at too low of a temp.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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08-22-2011, 09:31 PM | #9 |
is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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I concur with all the advice given above... and Time is your friend... Friend just enjoy the low stress involved while smoking SMoke on Brother!!!
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