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It was a smaller brisket, 6-7 lbs trimmed. I was trying to keep it around 250 but there was some fluctuation from 240-275 and a few outliers beyond that a couple of times but mostly it was around 250. The whole cook went faster than I planned it too though. It was at the 200 temps after I nly...
Hey all,
Today I tried my first full packer brisket. The point came out just how I wanted it to but the flat is really tough. When I pulled it the IT of the point was 203 the flat was around 199. I am guessing the simple answer is I should have left it on for longer but I was worried about the...
A few weeks ago I had a boston butt going on my tiny stick burner, some beef ribs on my 22" Webber and some chicken leg quarters on an electric smoker I was given and I realized I need a bigger smoker, and preferably one that is not made of super thin sheet metal. I am researching stick burners...