Hi All,
Kevin from Central MO. I've been lurking for close to a year trying to soak up some knowledge and good ideas. I have a Master Forge vertical charcoal job that I've modified per some of the advice here. Haven't used it as much as I should (ie. not daily!) but have done a few runs of pulled pork, some brats and a couple of smaller cuts of beef. Working on my first "big" brisket today - a 14-pounder I sawed in half before I found the tips on separating the point from the flat. Oops! Luckily I checked in here for info on plateau times/temps. If not for some of the posts here I'd swear my probes had flatlined on me! Got to 169 and stalled...........and dropped........been at 160 for well over 2 hours now. The cooking temp has stayed a remarkably steady 245-255. Anyway, figured I'd check in at Roll Call before I've chewed my fingers beyond the knuckles and have to type with my feet or something...
Kevin from Central MO. I've been lurking for close to a year trying to soak up some knowledge and good ideas. I have a Master Forge vertical charcoal job that I've modified per some of the advice here. Haven't used it as much as I should (ie. not daily!) but have done a few runs of pulled pork, some brats and a couple of smaller cuts of beef. Working on my first "big" brisket today - a 14-pounder I sawed in half before I found the tips on separating the point from the flat. Oops! Luckily I checked in here for info on plateau times/temps. If not for some of the posts here I'd swear my probes had flatlined on me! Got to 169 and stalled...........and dropped........been at 160 for well over 2 hours now. The cooking temp has stayed a remarkably steady 245-255. Anyway, figured I'd check in at Roll Call before I've chewed my fingers beyond the knuckles and have to type with my feet or something...