Couple Brisket questions for you fellas - Page 3 - BBQ Central

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Old 04-11-2009, 11:14 PM   #21
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Did 8 flats last weekend wrapped 160-165 and pulled between 190-205. Just according to how easy the thermo pen went in when the temp was taken.
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Old 04-12-2009, 04:55 AM   #22
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Quote:
Originally Posted by Captain Morgan
plastic wrap mocks me. I can not defeat it.
Jim, push the tabs in on the sides of the box to hold the roll in. That may help ya out.

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Old 04-12-2009, 10:02 AM   #23
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BW Pretty much sums it up. Double foil, no pan. Also, too much rub blocks the smoke. More betterer to give a second heavier rub at the 140/150* mark.
Jus my $.02
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Quote:
Originally Posted by bigwheel
Well I have tried that old return to the fire trick a time or two. All I could see that it did was make it cough up copious amounts of juice which would tastes mo betta inside the brisket than on the pit floor. Maybe I wasnt holding my tongs right Now cooking in those pans is a whole nother ball game. Sorta like cooking on a stew pot with a lid. I like to wrap em up tight in foil like a second skin. I have tried plastic wrap but I always get entangled in the stuff and wind up forming into a ball and throwing it away.

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Old 04-12-2009, 10:31 AM   #24
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Quote:
Originally Posted by Captain Morgan
plastic wrap mocks me. I can not defeat it.
That $hit sticks to everything EXCEPT what it's intended to stick too!
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Old 04-12-2009, 09:22 PM   #25
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The pans actually turned out OK I guess. We ate it today and it was tender.

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Old 04-13-2009, 02:08 AM   #26
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Looks real good from this angle. Congrats.

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