Recent content by abartel
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Brisket cooking faster than expected
Unfortunately, mine seems to have defied physics. It hit 203 at 12:30 - I took the reading in multiple places. I've double wrapped it, thrown it in a cooler and loaded it up with towels and blankets. Hoping that it can hold above 140 for the next several hours. -
Brisket help
Ugh, I came back from a quick errand to find it at 198, in a 200 degree oven. Turned it off to see if it'll hold for a bit while I come up with a new plan.- abartel
- Post #8
- Forum: General Discussion
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Brisket cooking faster than expected
This is true, I've got it wrapped in foil in the oven right now - rain on the horizon. Currently at 165, oven set at 200, we'll see how things go from here. -
Brisket help
Currently it's at 163. Rain is on the horizon, so I'm going to have to wrap and finish in the oven - I'm not skilled enough to cook in the rain. Sadly, I wasn't able to find unwaxed butcher paper, so it's going to have to be wrapped in foil, which I know is not ideal. I figure it I keep the oven...- abartel
- Post #7
- Forum: General Discussion
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Brisket help
Thanks, I appreciate the advice. I was planning on resting it for a couple hours, my concern was that it might be done five or six hours early. As long as it's ok to rest for five hours, I think I can keep it cool enough to get it there.- abartel
- Post #4
- Forum: General Discussion
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Brisket help
I posted this on the beef board first, realized it should probably go here, apologies for the double post in advance. I put a packer on the smoker at 5:30 am, intending to serve around 7:00 tonight. It's about 11 pounds after trimming. The grate thermometer says I've been running 225-250, but...- abartel
- Thread
- Replies: 7
- Forum: General Discussion
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Brisket cooking faster than expected
I put a packer on the smoker at 5:30 am, intending to serve around 7:00 tonight. It's about 11 pounds after trimming. The grate thermometer says I've been running 225-250, but the internal probe reads 140 already. I suppose there's a bunch of things that could have happened, but regardless, this... -
Thermometer positioning
Have a 22.5 Weber kettle, using a Maverick Redi-Check remote thermometer. If I'm doing an indirect cook, where's the best spot on the grate to hook up the smoker probe? Was thinking it'd be far on the opposite side of the fire, but not sure.- abartel
- Thread
- Replies: 1
- Forum: General Discussion
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Reheating pulled pork
Excellent, thanks for the info. I guess the thing I was trying to wrap my head around is how to pierce a shred of pork, but it sounds like if I can set some larger pieces in the middle or somewhere, that would be helpful, or if it's at least in the vicinity of lots of pork. Good times. -
Reheating pulled pork
Thanks. So, since I couldn't find a link there that referred to less than 30 pounds of pork being reheated, and I couldn't find anything in there related to how to take the temp of shreds, I'll continue to solicit opinions on my questions. -
Reheating pulled pork
I'm cooking an 8 pound butt tonight, to serve tomorrow night. I've gotten all sorts of advice on how to reheat it (crockpot, ziploc bags in boiling water, oven). What's worked for everyone? Specific times/temps would be great too - sorry, I'm a data analyst, I need instructions or my head... -
First smoking attempt...what went wrong?
I finally broke down after 40 years of gas grilling and bought a 22.5" Weber kettle. I decided to break it in by smoking a pork butt. It ended up being kind of chaotic, so I welcome thoughts from people with more experience on what I could have done differently. I filled the chimney about 3/4...
