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Recent content by smokeclem
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The temp got away from me a little. I pulled it 202 and put in the cooler which I am sure it continued to cook. Sat in the cooler for 2 hrs. I am doing burnt ends with the point. The color looks a little dark but it is very tender.
Well the brisket has been on since 5 this morning. It has been on for about 10 hrs now. The temp hit 165 at hour 5 and I foiled it now at hr 10 it is at 185. The corner cut I did (so I can remember which way the grain runs) I put it in with the brisket and checked it at 5 hr mark. The temp was...
Thank you all for the reply. I think I will not try the searing method this time. No water pan. I will fill it with sand and cover it with foil. Unfortunately my smoker only goes to 275. If there is truly no difference with 50 degrees of temp I might just bump it up all the way. Another question...
I am new to smoking and I am wanting to do a brisket for the first time. I have seen on here that searing is a new wave of doing it. What recommendations does anyone have for me? Do you rub before or after searing? I was also thinking about doing it all night. I have a programmable MES smoker...