Time vs Temps Brisket and Pork

[timberjet]

Nice rig you got there. Everything looks real real good from here!

 

[gary s]

It is a good looking smoker 

gary

 

[dockman]

I really like that smoker, and the meat is looking dang tasty too. I'm bringing the napkins and beer, let's eat!

Bring Miller lite

 

[dockman]

Thank you guys the smoker turned out good! Meat is coming along pretty good after 4 hours brisket is stalled at 156 and butts are 138-145. Going to wrap brisket in parchment paper in about 40 minutes.

 

[dockman]

Never had this happen before but brisket has fell to 151.

 

[gary s]

Nice color  were glued to the screen

Gary

 

[dockman]

1:30 wrapped brisket in parchment paper IT 151. I messed up and let CC temp drop below 200. Got it back on track now.

 

[b-one]

:drool coming along nicely!

 

[gary s]

Still here

Gary

 

[bombdawgity]

I was going to ask what you chamber was at. I saw the pictures and noticed that white stuff falling from the sky. It's so cold here it takes a bit to recover every time I peak. I'm smoking in the garage today, cracked the garage door and piped the smoke out through the crack. Looking good, glad it's picking back up.

 

[dockman]

Brisket is through the stall now and climbing. My fault on losing temps I waited to long to add wood. It's 23 and snowing but as long as I keep wood on it holds temps fine. Top is brisket bottom is CC temps next to brisket.

 

[dockman]

Brisket is at 186 I unwrapped it and put in aluminum pan. Still a little firm in a few places. Time for the smoked potatoes. Butts are at 156 probably wrap them in half hour.

 

[dockman]

 

[bigred77]

How did you prep your taters?

 

[dockman]

Poked 2 holes 3/4" deep on 2 sides then rubbed with olive oil and sea salt

 

[bombdawgity]

I love smoked taters, did little new potatoes with some leftover pulled pork and some smoked cheese, they were great.

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• bombdawgity
• Feb 28, 2015

Your pics are making my brisket flat look sad, but it's my first try so fingers crossed.

 

[gary s]

Still here looking better all the time

Gary

 

[dockman]

She just hit 196 and porks are 181 time to probe the brisket

 

[gary s]

Getting close now 

Gary

 

[bombdawgity]

I know you said the butts will get frozen for next weekend, what about the brisket?