Time vs Temps Brisket and Pork

timberjet · Feb 28, 2015

Nice rig you got there. Everything looks real real good from here!

gary s · Feb 28, 2015

It is a good looking smoker

gary

dockman · Feb 28, 2015

BombDawgity said:
I really like that smoker, and the meat is looking dang tasty too. I'm bringing the napkins and beer, let's eat!

Bring Miller lite

dockman · Feb 28, 2015

Thank you guys the smoker turned out good! Meat is coming along pretty good after 4 hours brisket is stalled at 156 and butts are 138-145. Going to wrap brisket in parchment paper in about 40 minutes.

dockman · Feb 28, 2015

Never had this happen before but brisket has fell to 151.

gary s · Feb 28, 2015

Nice color were glued to the screen

Gary

dockman · Feb 28, 2015

1:30 wrapped brisket in parchment paper IT 151. I messed up and let CC temp drop below 200. Got it back on track now.

b-one · Feb 28, 2015

:drool coming along nicely!

gary s · Feb 28, 2015

Still here

Gary

bombdawgity · Feb 28, 2015

I was going to ask what you chamber was at. I saw the pictures and noticed that white stuff falling from the sky. It's so cold here it takes a bit to recover every time I peak. I'm smoking in the garage today, cracked the garage door and piped the smoke out through the crack. Looking good, glad it's picking back up.

dockman · Feb 28, 2015

Brisket is through the stall now and climbing. My fault on losing temps I waited to long to add wood. It's 23 and snowing but as long as I keep wood on it holds temps fine. Top is brisket bottom is CC temps next to brisket.

dockman · Feb 28, 2015

Brisket is at 186 I unwrapped it and put in aluminum pan. Still a little firm in a few places. Time for the smoked potatoes. Butts are at 156 probably wrap them in half hour.

dockman · Feb 28, 2015

bigred77 · Feb 28, 2015

How did you prep your taters?

dockman · Feb 28, 2015

Poked 2 holes 3/4" deep on 2 sides then rubbed with olive oil and sea salt

bombdawgity · Feb 28, 2015

I love smoked taters, did little new potatoes with some leftover pulled pork and some smoked cheese, they were great.

image.jpg

bombdawgity
Feb 28, 2015

Your pics are making my brisket flat look sad, but it's my first try so fingers crossed.

gary s · Feb 28, 2015

Still here looking better all the time

Gary

dockman · Feb 28, 2015

She just hit 196 and porks are 181 time to probe the brisket

gary s · Feb 28, 2015

Getting close now

Gary

bombdawgity · Feb 28, 2015

I know you said the butts will get frozen for next weekend, what about the brisket?

Time vs Temps Brisket and Pork

Master of the Pit

Gone but not forgotten. RIP

Smoking Fanatic

Smoking Fanatic

Smoking Fanatic

Gone but not forgotten. RIP

Smoking Fanatic

Legendary Pitmaster

Gone but not forgotten. RIP

Meat Mopper

Smoking Fanatic

Smoking Fanatic

Smoking Fanatic

Meat Mopper

Smoking Fanatic

Meat Mopper

Gone but not forgotten. RIP

Smoking Fanatic

Gone but not forgotten. RIP

Meat Mopper

Similar threads

Hot Threads