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BRISKET OVERLOAD
Absolutely amazing!
Started probing at 180° and pullet it at 195° after 12hr and 30 mins. 2 hr rest in the microwave.
Sliced at 160°.This brisket seemed to cook itself! Thinking the last one I tried was just a bad brisket.
170° and now in the oven at 230° with 1/2 cup broth
This is the part that scares me, the point is nice and tender now, but the flat is still tough. Do i pull when the probe slides in the flat like butter? Last time I hit 205° and was still tough!
About 7 hours into my second attempt.
A 7 pound full packer, a lot more fat than my first one. Cooking at approx 230° and sitting at the stall of 153°but taking it in stride! going to wait till approx 165° then foil and put in the oven at 230°. Now do I pull it at 180°ish to slice or leave till...
Hey everyone I tried my hand at my first baby's today. Started at 10:30 this morning, ate them at 3:30.
Tried the 2-2-1 approach. I smoked them at approx 235° for 2 hours then foiled for 2 hours. When I opened the foil I was surprised to find they were done! I did some potato bombs (bbq pit...
Wow hillbillyrkstr I did the same thing last night. Two 8 lb pork picnics though. Put in smoker at 8:00 am friday, foiled at 160° and in the oven at 230° till midnight when they hit 205° 2 hour rest brought them to 151° then pulled. I also stalled from about 189° to 191° for a couple hours.
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