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Thanks,
Seems to be doing ok i guess. back right is steady at 228 and front left is holding at 235. meat is moving along and is at 191 right now. plan on pulling or at least putting a toothpick in and checking around 203. then wrap in foil and a towel then in the yeti for about 2 hours...
just trying to figure out the smoker also. i have temp set at 235. meat probe is at 173, back right grate temp is 219 front left grate temp is 238. i know i am anal but trying to play with dampener to get grates as close as possible. i think that it is storming like crazy here might not be...
well fired up at 0600, put in at 0630. wanted to take some pics but it is storming here in cali so i am a wimp. will take some when i check on it about 2pm or so. It is set at 235 with a blend of mesquite and fruitwood chips. all i had left from lumber jack. need to order some more.
ok so wife bought me a yoder 640. i purchased a brisket from local butcher about 10# and trimmed about 1.5# off of it. put down a rub and wrapped tightly now its in the fridge. my plan is to fire up the yoder around 5:30am adjust temp to 235 around 6:00 and put brisket in. was going to cook...
Well you just south of me I am in san mateo area. i think i might have talked the wife into getting me a yoder 640 so hopefully i can learn lots soon. Bmudd do you work fire? How from from Truckee are you? i have a house in Truckee.
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