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Yea thats what I did. I put a few slits in it. I should be able to find them pretty easy
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I'm thinking somebody gonna have 'em some burnt ends too
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Yea because of you and your burnt ends posts I just put a 5lbr on the smoker to make it all burnt ends damn you!!!Comment
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Good idea!!! You will be very very happy!!! Keep rocken it man!!Originally posted by cowleyms View Post
Brian
Certified Sausage & Pepper Head
Yoder YS640
Weber Genesis
Weber 18.5" Kettle
Weber Performer
Misfit # 1899
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The brisket looks great so far. I can't wait to see the finished product.
Smoke it.. and they will come!
Rob
Recipes & Smokes in HD Video
SmokingPit.com
Yoder YS640
Yoder Wichita
Arizona BBQ Outfitters Scottsdale
Camp Chef FTG600 Flat Top Griddle
Blackstone 22" Flat Top Griddle
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Here is the pic of the 5lber after 5 hours and its stuck at 133 LOL dangit man
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That's not really a good thing, 5 hours in the danger zone, after injecting & probing before starting.
I guess if you've been around 133˚ for awhile, you'd be OK, since you are very close to 135˚. Hopefully.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Yer gonna have that stall thing sometimes. Don't crank the heat. I have heard to smaxk it about a bit... move the muscle fibers. Dunno if it works ot not. lookin' fine so far tho.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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Looking good!! How are the pit temps holding up for ya?
Brian
Certified Sausage & Pepper Head
Yoder YS640
Weber Genesis
Weber 18.5" Kettle
Weber Performer
Misfit # 1899
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Well right now the right hand probe is sitting at 226 the left hand probe sitting at 210 I am not gonna touch it and its been on for 6 hours for 5 lb brisket I figure it will slowly creep up right now its 135*Comment
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Seems your brisket temps should be higher to me. Have you checked your thermometers?sigpicComment
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Might be just me but I perfer to slide the probe in thru the end and get the probe in further thru the center
Meat looks really good so far ...going to be goodComment
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Originally posted by Fishawn View Post..........juust cause you have a probe in something doesnt mean its accurate.....if you have a thermapen then check around area of your remote probe.....Just sayin.....little flat like them almost always tuff....they wacked the point off for corned beaf stuffff....
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Well it said it was a full brisket on the package from the commisary. Also here is an update on the 10lbr I just pulled that Summa Bich out of fridge and carved off another hunk of fat and rerubbed him. he snarled at me but i smacked him down a little bit.
Oh and my probe is accurate checked with thermapen the edges are at 145 155 and one edge was 165 the inner where probe is at is at just like the pen said 138 so all my chit is accurate... Hrmm just a tough Summa gun. Anyway heres the pic of 10lbr
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No sir u assumed because it was 5 lbs that it was a flat :p it said full brisket on the package. Thats the only reason i bought it.Comment
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