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Double down on my first Brisket

post #1 of 3
Thread Starter 

Thought some more brisket lovers/experts would see it here than in roll call where I originally posted it.

 

http://www.smokingmeatforums.com/t/233264/starting-right

 

The basics

MES 40

2 12 lbs packers

SPOG rub

220 degrees with a maverik 733 monitoring

10 hours in, maybe be past stall.

 

My question here is can you just literally leave it in there without touching it at all for the whole duration?  No turn/mop/peek, etc.

post #2 of 3
Quote:
Originally Posted by ddub View Post
 

 

My question here is can you just literally leave it in there without touching it at all for the whole duration?  No turn/mop/peek, etc.

 

Absolutely.

 

"When you're lookin', you ain't cookin'"

 

:popcorn

post #3 of 3
Thread Starter 

Thanks, that is what I thought, but it is nice to have confirmation.  Especially when I have read so many different techniques. 

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