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Old 09-04-2005, 05:17 PM   #1
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it ain't ruined at all.

So what was the rock sound? A rock? Maybe an egger threw at you?
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Old 09-04-2005, 05:31 PM   #2
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Originally Posted by Captain Morgan
So what was the rock sound? A rock? Maybe an egger threw at you?
:lmao: :lmao: :lmao:
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Old 09-04-2005, 05:58 PM   #3
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Hmmmmm.... :-k
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Old 09-04-2005, 06:46 PM   #4
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Breakfast anyone?? =P~ =P~
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Old 09-04-2005, 07:30 PM   #5
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Quote:
Originally Posted by Burnt Food Dude
My brisket temp went down from 162 to 158 in the last hour. WSM is holding a constant temp of 140.
Well, there's your problem!
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Old 09-04-2005, 07:41 PM   #6
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Originally Posted by Burnt Food Dude
Sorry, I was finger tied. Its supposed to be 240 degrees.
Well.......OK then...
This happens from time to time in butts too. Often, the connective tissue breakdown and the rendering of the fat causes the therm readings to retreat...Sometimes, it's that there's a hollowing in the meat where the therm is. Next time you have to go in there, move the therm to a new spot and see what the reading is.

(Damn you Bryan!! )
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Old 09-04-2005, 08:06 PM   #7
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[quote=The Joker]
Quote:
Originally Posted by "Burnt Food Dude":hm74of7f
Sorry, I was finger tied. Its supposed to be 240 degrees.
Well.......OK then...
This happens from time to time in butts too. Often, the connective tissue breakdown and the rendering of the fat causes the therm readings to retreat...Sometimes, it's that there's a hollowing in the meat where the therm is. Next time you have to go in there, move the therm to a new spot and see what the reading is.

(Damn you Bryan!! )[/quote:hm74of7f]

Doug D.????? Is that you???? You're using Bill's computer you sneaky devil! Got any coupons??
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Old 09-04-2005, 08:08 PM   #8
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Patience, patience...all will be fine.
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Old 09-04-2005, 08:09 PM   #9
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[quote=Larry Wolfe][quote="The Joker":2vjlj65g]
Quote:
Originally Posted by "Burnt Food Dude":2vjlj65g
Sorry, I was finger tied. Its supposed to be 240 degrees.
Well.......OK then...
This happens from time to time in butts too. Often, the connective tissue breakdown and the rendering of the fat causes the therm readings to retreat...Sometimes, it's that there's a hollowing in the meat where the therm is. Next time you have to go in there, move the therm to a new spot and see what the reading is.

(Damn you Bryan!! )[/quote:2vjlj65g]

Doug D.????? Is that you???? You're using Bill's computer you sneaky devil! Got any coupons??[/quote:2vjlj65g]
:lmao: :lcry: :lmao: :lcry: :lmao: :lcry: :lmao:

You have no clue, do you??!! #-o
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Old 09-04-2005, 08:25 PM   #10
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[quote=The Joker]
Quote:
Originally Posted by "Burnt Food Dude":1t9dv3b8
Sorry, I was finger tied. Its supposed to be 240 degrees.
Well.......OK then...
This happens from time to time in butts too. Often, the connective tissue breakdown and the rendering of the fat causes the therm readings to retreat...Sometimes, it's that there's a hollowing in the meat where the therm is. Next time you have to go in there, move the therm to a new spot and see what the reading is.

(Damn you Bryan!! )[/quote:1t9dv3b8] Your kidding, Right? What person would depend on a thermometer than know there pit? Cooking butts and briskets, Is like night and day. Learn how to use your pit in the first place! I see a problem with folk who try to do Wonder Q with no experance. Got a WSM, A Guru, Thermometers, A ton of foil, Where did I go wrong? Simple fact is, You didn't know every WSM or pit runs the same or not the same.(there not!) YOU make the choice on how you want it to run, And how you run it. Going for meds now.
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