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  • billtool

    TGT Addict
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    4   0   0
    Nov 16, 2008
    4,095
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    The Wooldlands
    Just pulled the last two off the smoker. Prime brisket flats - it's time to vac pack and gift to my friends for delivery tomorrow. 'Tis the Season and all that!
    Military Camp
     

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    billtool

    TGT Addict
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    Nov 16, 2008
    4,095
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    The Wooldlands
    Does that taste as good as it looks?
    It really was a solid effort. If I were being immodest, I’d say it was the best danged brisket I have ever smoked. The meat was outrageously priced, but I splurge once a year. It’s something I like to do for my friends. No daylight left on that smoker. 4 of those flats is all it could manage! If I can make the next get together, I’ll smoke a couple up!
     

    IXLR8

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    May 19, 2009
    4,418
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    Republic of Texas
    Beautiful. Man that looks tasty.



    How big of a bird and what temp?
    13 lb bird. 5 hours at 225 degrees, 4 hours at 250 degrees, last hour set to smoke (not temperature controlled but around 200 with lots of smoke), loose foil cover, basted as needed. It was so juicy! Tasted awesome.
     

    Ioannes

    Active Member
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    0   0   0
    Oct 12, 2019
    355
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    US
    Do you smoke it past the stall or wrap it in foil?

    Sent from my SM-G970U using Tapatalk
     

    billtool

    TGT Addict
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    4   0   0
    Nov 16, 2008
    4,095
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    The Wooldlands
    Clean smoke at 250 to 165 degrees. Then semi-tightly wrap in pink butcher paper. Smoke at 250 to 203 degrees. As long as you babysit to keep the temp +/-10 degrees from 250 - that’s what you’ll get. Only salt and pepper rub.
     

    SQLGeek

    Muh state lines
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    4   0   0
    Sep 22, 2017
    9,591
    96
    Richmond
    Clean smoke at 250 to 165 degrees. Then semi-tightly wrap in pink butcher paper. Smoke at 250 to 203 degrees. As long as you babysit to keep the temp +/-10 degrees from 250 - that’s what you’ll get. Only salt and pepper rub.

    That’s why I cheat and use a pellet pooper. My phone yells at me when the temps deviate too far. Thanks to the PID they rarely do.

    I really need to smoke a brisket
     

    billtool

    TGT Addict
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    4   0   0
    Nov 16, 2008
    4,095
    96
    The Wooldlands
    That’s why I cheat and use a pellet pooper. My phone yells at me when the temps deviate too far. Thanks to the PID they rarely do.

    I really need to smoke a brisket
    I sure have no problems with the smart pellet smoker guys. Sure takes less babysitting. I spray mine with apple juice every hour on the hour until it's wrapped, so I have to mess with it anyway. Plus - I'm a dinosaur.
     

    SQLGeek

    Muh state lines
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    4   0   0
    Sep 22, 2017
    9,591
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    Richmond
    I sure have no problems with the smart pellet smoker guys. Sure takes less babysitting. I spray mine with apple juice every hour on the hour until it's wrapped, so I have to mess with it anyway. Plus - I'm a dinosaur.

    I have major respect for the guys that run the stick burners. My former neighbor was a maestro with his. I just know I don't have the patience for it.

    I have a sneaking suspicion that I will eventually end up with one if this hobby sinks its teeth into me.
     

    toddnjoyce

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    4   0   0
    Sep 27, 2017
    19,285
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    Boerne
    Starting to plan a rib roast on the smoker for Christmas. It’ll be a first for me. Thankfully I can run it hot up front for the sear then drop it down quickly for the remainder if the cook.
     

    billtool

    TGT Addict
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    4   0   0
    Nov 16, 2008
    4,095
    96
    The Wooldlands
    Starting to plan a rib roast on the smoker for Christmas. It’ll be a first for me. Thankfully I can run it hot up front for the sear then drop it down quickly for the remainder if the cook.
    How many ribs? You going to do bone in or bone out? I’ve done two. I cut the bone out of the first and had the butcher do the second. It’s scary with a $300.00 single piece of meat on that smoker!
     

    oldag

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    7   0   0
    Feb 19, 2015
    17,430
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    Just pulled the last two off the smoker. Prime brisket flats - it's time to vac pack and gift to my friends for delivery tomorrow. 'Tis the Season and all that!
    I still haven't received mine.
    1607027150513.png

    {Couldn't find a meme without the typo...}
     

    toddnjoyce

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    4   0   0
    Sep 27, 2017
    19,285
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    Boerne
    How many ribs? You going to do bone in or bone out? I’ve done two. I cut the bone out of the first and had the butcher do the second. It’s scary with a $300.00 single piece of meat on that smoker!

    Probably five ribs and have it butchered and robs tied back on. I’ve got a friend that does four or five a year and he swears it’s easy peasy, but he does his in the oven.
     

    billtool

    TGT Addict
    Rating - 100%
    4   0   0
    Nov 16, 2008
    4,095
    96
    The Wooldlands
    Probably five ribs and have it butchered and robs tied back on. I’ve got a friend that does four or five a year and he swears it’s easy peasy, but he does his in the oven.
    I seared after the smoke and let it rest before carving.
     

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