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4th Phase of Last nights Brisket Smoke

rp ribking

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Smokin' 4 Briskets with R.O. Lump and hickory chunks on both 22.5" WSM's. More to follow as night progress's. I am putting them on around 11:00pm eastern.
 

raptor700

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Definetly gonna be an all niter! Hope you have plenty of cold ones ;-)
 

mballi3011

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It sure does look like it's gonna be a long and very yummy night at the (in htis case) Brisket King household tonight.
 

Bearcarver

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Uh Oh---$100 worth of Beef goin' down tonight!!!

This is gonna be a good one to watch!!

Bear
 

rp ribking

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Mark Happy-bday, and yea, RP BrisketKing night. 

SmokinStevo, I can't wait for the brisket candy to melt in my mouth.

Bear, Bought at my local butcher, three of them were $29.00 and some change and one was $23.00.
 

rp ribking

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I always double check the temp probe when I smoke an expensive piece of Beef. So I made sure all 4 temp probes are within 3*
 

deannc

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Looks like a great time!  I'll send you over a little gentleman jack to keep you company....hehe  I was looking at some monster 16 lb briskets today but ended up with another butt for some more pork experimentation this weekend.  Just thinking of some of burnt ends candy makes wish I'd have gone beef now!

Happy Smokin'!
 

rp ribking

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Looks like a great time!  I'll send you over a little gentleman jack to keep you company....hehe  I was looking at some monster 16 lb briskets today but ended up with another butt for some more pork experimentation this weekend.  Just thinking of some of burnt ends candy makes wish I'd have gone beef now!

Happy Smokin'!
Dean, Do not worry I have his Grand dad.
 

Bearcarver

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I always double check the temp probe when I smoke an expensive piece of Beef. So I made sure all 4 temp probes are within 3*
Rib King,

What do you have them in to have 3 at 125˚ & one at 124˚?

In your oven?
 

rp ribking

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Bear, I have the probes in hot water, also I check them against an indoor temp gauge and a manual therm.

Briskets are doing well as I type, I estimate another 5 hours.
 

Bearcarver

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Bear, I have the probes in hot water, also I check them against an indoor temp gauge and a manual therm.

Briskets are doing well as I type, I estimate another 5 hours.
Caution, dumb question coming:

I always bring water to boil, then hold the ends of the probes in the water.

I like the idea of having them in the water like you did, I'm guessing all the way up to boil, but don't you have to worry about them touching the sides or the bottom of the pot?

If so, how do you keep them from touching the bottom, and keep the water from the place where the probe is connected to the wire?

LOL---I warned you,

Bear
 
Last edited:

rp ribking

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Bear, I have the probes in hot water, also I check them against an indoor temp gauge and a manual therm.

Briskets are doing well as I type, I estimate another 5 hours.
Caution, dumb question coming:

I always bring water to boil, then hold the ends of the probes in the water.

I like the idea of having them in the water like you did, I'm guessing all the way up to boil, but don't you have to worry about them touching the sides or the bottom of the pot?

If so, how do you keep them from touching the bottom, and keep the water from the place where the probe is connected to the wire?

LOL---I warned you,

Bear
Bear, I'll do a boil temp check on my probes. But what are the odds of having 4 digital, 1 indoor/outdoor and 1 manual therm's all bad at the same time.
 

rp ribking

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Here are 2 of the 4 briskets sliced. They are a touch dry, but still Delicious.
 

deannc

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Yummmmm!  Great looking smoke ring on those.  They do look tasty!  
 

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