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Currently smoking 10lb brisket...no clue as to what Im doing. Will post pics
Post pics of that sumbitch, Honda.
Will do bud. Im going back out in about 15 to check on it. Is it okay to just leave the thermostat in the sumbitch? Can you please hold my hand through the process?
Awe its like a class. I wish it was on tv and called Smokin with Perk,
3hrs and at 140
Yeah, you can leave it in there, unless it's meltable. I'm here to hold you, buddy.
Ughh, I'm jealous.
Sine Missione -- Never be a spectator for unfairness or stupidity, argue for arguments sake; the grave will give plenty of time for silence.
next time quarter a couple apples and stuff them inside as well and a stick of real butter
For animals, the entire universe has been neatly divided into things to
(a) mate with
(c) run away from
Got late and couldnt stay up (3am)....finished brisket in oven @ 200. Brisket hit 180, now wrapped in foil and towel, in cooler. Nervous.
Will post pics later.
Forgot to follow up with brisket pics. I think I did okay...little dry
That's a nice smoke ring, Honda. The bark could use a little work, but brisket is about the hardest meat to get really good.
Yeah I was disappointed in the bark. I was spraying it down with cider and oil every hour to help keep it moist and had a water pan in the fire chamber. Should I have done away with the spray?
Gonna be doing a shoulder this weekend and some jalapenos. Doing a pre-tailgate tailgate to get ready for football season
I never spray mine and they usually have a nice crust and stay moist. Staying moist is really a matter of having enough fat on it. I couldn't tell from your picture, but you should have about 1/4" fat cap on them when you start.
Do your thang, Rusty.
NW Iowa folk know how to keep it real
I like meat.
And I like to have women I've never had!
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Got some brisket on the smoke again. Ginna have some brews and enjoy the rest of my "day off".
Will post pics again
What temp you cooking it at?
Its all over but the low 200s...i know 225 is perfect
I think so, but people turn out some great brisket on higher temps. I was just gonna say it helps to wrap it in foil after a while if you're doing it hotter. I know you said last time it got a little dried out and wrapping helps keep it moist.
I actually wrapped it and plan on doing that this time as well.
Took some pics about 10min ago
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