Plateau at 160°, my first flat

Discussion in 'Beef' started by wavector, Nov 5, 2007.

  1. wavector

    wavector Smoking Fanatic

    Came out great. Thin blue smoke for five hours, vented off all the bad smoke. Mainly hot coals from seasoned hickory and some Pecan.

    I did my first brisket Saturday and listened to the Auburn game on the radio. Smoked 6 ears of corn with husks on, many drumsticks, a brined whole chicken and eight potatoes for potato salad.

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    Here's a wireless digital thermometer I picked up at Hudson's Treasure Hunt for $12. I still have to check accuracy though, because it said 200°F and my brisket wasn't quite done enough to pulling. It's was excellent though. I must tweek my dry rub recipe to include a bit more chili powder.

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    1/8" smoke ring on the top.
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    My first flat. Three pounder smoked at 275-300°F for five hours to 200°F. Pulled and rested for two hours. Very good says the taste tester. I'm like what are you talking about, this is heaven. That stuff is excellent. Must try a whole packer next. Beef, is what's for dinner, for sure.
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Congrats on the nice job! Boy, that's some smart thermometer. You poke the probe in and it tells you what the meat is? Heh... Why do they build that stuff into them? Does it give recommended temps for types of meat or what? It must have wanted to short out when it was reading 200 degrees for beef LOL! Eh, for 12 bux, who cares I guess, as long as it is accurate.
     
  3. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Good job ... Got me hungry
     
  4. gramason

    gramason Smoking Fanatic OTBS Member

    Looks tasty.
     
  5. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Looks great wavector! [​IMG][​IMG]
     
  6. triple b

    triple b Smoking Fanatic OTBS Member

    Excellent job!
    Keep up the good work!
     

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