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    Super Frustrated...

    Just dont unwrap till done or you will delay cook. Would like to see finished a hour before serving to give it time to rest.
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    Super Frustrated...

    You are still good. Wrap and set oven at 325. Watch temp close because will only take a little over one hour to reach 203IT at this point. Hope you have a remote temp reader. The old saying is if opening door to check meat your not cooking. Chill,once warped it cooks fast.
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    Urgent pulled pork question

    Like Smkryng said, you can wrap and knock several hours off cook getting to 203+ IT.
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    Pastrami

    Thanks
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    Pastrami

    Looks great, what was America test kitchen recipe for the cure?
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    Oakridge BBQ Rubs

    Black opts is excellent on brisket.
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    Thoughts for venison pastrami internal temp

    I have a venison round roast and hart being cured. Plan to put a pastrami rub on them this weekend and smoke. Did one last year and took off smoker at 138 IT. Looked beutiful medium rare but sliced thin because was not tender like beef would be. Do you think there would be any benefit in...
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    Camp Chef Smoker

    Thats another issue with CC smokers. The clean out plate is to thin and warps from the heat. I had to pull my plate off the smoker and hold on flat surface use a hammer to flatten plate back out. Once you get it working freely try running it up to high temp again. If warps again return smoker...
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    Identifying wood

    Bark could be white oak .
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    Got my first pellet smoker, food has no smoke flavor.

    https://www.smokingmeatforums.com/threads/how-i-get-more-smoke-flavor-with-pellet-grills.290424/ This is what I do and I cut all my smoking wood from my farm. First 1.5 to 2 hours keep temp below 220 while smoking. Then wrap ribs for 1hour with temp at 350. Last 1/2 hour back on smoker unwrapped...
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    camp chef woodwind constant flame outs

    They dont come with PID controllers, that is aftermarket stuff.Next time goes out let cool and look in burn pot. If auger tube has pellets not bridge problem. If pot has pellets controller issue.If empty pot controller and or auger motor.
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    camp chef woodwind constant flame outs

    When pellets bridge off they are not dropping into auger. You could open pit and look at auger. If there are pellets in auger tube then then problem was not bridging off. Can also be auger motor not restarting and there poor excuse of a controller. They will keep sending you parts till you get...
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    Camp Chef Smoker

    Do a search on this forum. Many people having issues with CC products.
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    My first first attempt at corning beef was little bland

    Was planing on using Pops 6927 brine recipe. Realized had no space for gallon container of brine in refrigerator. Thought no problem will scale down recipe. 2.5 lb brisket flat about 1.5" thick. 2 cups water 2 oz kosher salt 4.2g prague #1 =150ppm 2oz brown suger 2 cloves garlic 2tbs pickling...
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    Recommendation needed - cost effective flavorful pellets

    https://www.smokingmeatforums.com/threads/how-i-get-more-smoke-flavor-with-pellet-grills.290424/
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    Camp Chef ZG temp problems 1st cook

    CC controllers are crap. Its not the pellets or anything you did. Do a little searching on this form and you will see much the same problems. https://www.smokingmeatforums.com/threads/camp-chef-nightmare.282456/post-1905772
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    Need help learning how to corn beef

    Was happy with the results of curing a green ham. With everyone's help on here it came out better than a store bought ham. Been searching for a recipe for turning a brisket flat into corn beef on SMF with little luck. Not looking to use Morton quick cure but a recipe using #1 cure. Thanks
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    Thanks Daveomak

    We finally finished eating the green ham I cured using Daveomaks help and cure recipe. Taste was excellent but might try 1% salt instead of the2% the recipe calls for. Dad is needing to cut down on his salt intake. Next cure will be a venison round and try doing a hart for the smoker.
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    New Pellet Grill

    I will never buy another CC product. Was not able to keep the SG running. The sear gas pit has 12 month warranty and rust out by 13 month. Have CC Big gas grill and the pit has big piles of rust under it at 12 months. Its under my car port and not that exposed to direct weather.
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    Jerky?

    Iv done it on my pro at 180 also.Hardest part IMO is to figure out when to say its finished.
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