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12-15-2018, 09:39 PM | #31 |
MVP
Join Date: Aug 2017
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You have a point. I know a chuck roll split in half can be passed as brisket to the unknowing.
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12-15-2018, 11:04 PM | #32 |
Sauntering Vaguely Downwards
Join Date: Sep 2005
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Rest it!
If you do absolutely nothing else right, for the love of God, rest the thing for at least 30 minutes. If you don't when you cut it the juice will run out and your first slice will be great before every other bite is ass. I've ruined a few cooks that I KNEW were right. Took me a long time to realize that ther cook was perfect and I just needed to let it rest before slicing.
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12-16-2018, 06:34 AM | #33 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
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12-16-2018, 06:36 AM | #34 |
In Search of a Life
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I find 2 hours the sweet spot resting time wise with a packers.
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12-16-2018, 07:51 AM | #35 |
Cast Iron Jedi
Join Date: Nov 2004
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I love doing brisket on my Pit Barrel, which cooks around 310. Skip the stall, the bark is great. Smoke ring sucks, but who cares unless it's competition Q?
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12-16-2018, 08:24 AM | #36 |
Baba Ganoush
Join Date: Jan 2012
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Definitely, an hour is automatic for me. I try to go for 2, but it seems to never work out. Impatient.
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12-16-2018, 12:38 PM | #37 |
He's Mahomie!
Join Date: Aug 2001
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Thanks for all the tips. I'll post an update later.
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