This place is screwin me up!

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smoke freak

StickBurners
Original poster
Jul 14, 2007
817
46
Kansas
Been cookin this beautiful 12# brisket for at least 5 hours now. Temps rarely strayed from 220. Even with 30 mph wind. Come in here for a short while and temp drops to 196! Dang it! OK so I got it back where I want it and what do I do??? Im back here again!! See you later guys. Its back to the fire for me.
 
Patients and perseverence my friend! Pop a top on a cool tasty beverage and ride it out!
 
I shoulda known!

When I was tendin the fire I heard a semi drive by on the highway but since I didnt see it I know it wasnt there!! Right?
 
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Friend; I've got better things to do with my time; I had such good look with all 5 of the briskets I've smoked so far; that I am not going to change much. I get them in the smoker for 6 1/2 or more hours and finish in the oven at home. I double foil them right from the smoker and put in an insulated cooler. I noticed on the 2nd 2 briskets that had a deeper smoke ring; that I had been smoking at under 200 deg using Hickory chunks in a double foiled pouch. I do leave the remote thermometer in the brisket and lay it in a deep Aluminum foiled oven roaster pan to prevent juices from leaking in the oven. I take it up to 195-200 deg internal temp in the oven set for 300 deg. Maybe other people have better ways; but I can't see a reason to change if it ain't broke; don't fix it. I do rest the brisket before putting it in the fridge and remove the thermometer probe and tighten the foil right after taking it out of the oven. Hope this helps because I am pretty new tol be this successful so far. Good Luck
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Looks like Bubba has groupies!

Anybody who's driver is called June Bug... oh never mind....
 
I purchased an airport extreme to increase my wireless range at the house. I can now sit by my smoker while reading my smoking forums on my laptop. Wife just looks at me and rolls her eyes
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but she did eat plenty of the finished brisket last night!
 
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