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  1. NeedsToBeJustRight

    Finally a Semi-Successfuly Brisket

    Thought I would share my latest brisket. I got a choice flat from Costco and this time did zero trimming. Day of I rubbed with equal parts SPOG + Paprika + Brown Sugar On the Weber Kettle, snake method, soaked hickory chips. Tried to keep it between 225 and 250 - threw it on fat side...
  2. NeedsToBeJustRight

    Kettle Pork Shoulder

    So 10 hours later - pulled at 195 on thermopro - success. A little dryer than I would have wanted, but turned out pretty good. Dropped it back into the drippings and then that soflaquer finishing sauce, oh my goodness. CWB and coleslaw, everyone is happy! Pouting cause they wanted some pork:
  3. NeedsToBeJustRight

    Kettle Pork Shoulder

    Hey all - first smoke since my dismal brisket. Now that things are warming up - time to get a smoke in on my WFH day :) Defrosted a halved pork shoulder with the bone in. (Other half was a crock pot job a few weeks back). This little guy comes in about 4.5 lbs, I think - probably should've...
  4. NeedsToBeJustRight

    Same Story - Chewy Brisket, Broken soul

    Ok sounds like I am just like every other joe asking the same question. The answer must really be just cook it longer! Next time I will start probing at 195 and wait for that butter feel. Then towel and cooler! I really appreciate the help. @HalfSmoked - I did not foil the first two cooks...
  5. NeedsToBeJustRight

    Same Story - Chewy Brisket, Broken soul

    First post - but hopefully tales of success in the future. This was my third attempt at a brisket. I have been buying small flats at Harris Teeter trying to hone my skill before cooking anything bigger. This time around I found half a choice flat, which may have been my first mistake, but when...
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