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Old 05-29-2007, 08:19 AM   #1
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Over Night Brisket

Put a small a kinda funny looking brisket on last night around 11:00.



The wsm went thru the night ok. I shut all the vents down to less than 1/4. At around 3:00am the temp was up to 270 in the dome. At 4:00 am the temp was around 260.

I woke up at 6:30 to a blank Maverick.

The temps were ok. 247 in the dome and the meat at 170.

Here is a shot just after mopping with a little Wicker's

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Old 05-29-2007, 08:30 AM   #2
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looking good so far. Sorry about the Maverick
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Old 05-29-2007, 09:22 AM   #3
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Looks great so far !
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Old 05-29-2007, 09:52 AM   #4
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Cliff the brisket looks great.

On the Maverick, on overnighters mine will go blank sometimes too. But if I hit the light button, it will re-establish a connection with the transmitter. I don't know if that's a powersave option or what. If it continues, e-mail Maverick and see what they have to say!
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Old 05-29-2007, 10:06 AM   #5
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Quote:
Originally Posted by Larry Wolfe
Cliff the brisket looks great.

On the Maverick, on overnighters mine will go blank sometimes too. But if I hit the light button, it will re-establish a connection with the transmitter. I don't know if that's a powersave option or what. If it continues, e-mail Maverick and see what they have to say!
Will do. Thanks for the tip.
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Old 05-29-2007, 11:15 AM   #6
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I could be a range issue, Mine done it too a few times... Great lookin briskit Cliff
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Old 05-29-2007, 11:33 AM   #7
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Quote:
Originally Posted by 007bond-jb
I could be a range issue, Mine done it too a few times... Great lookin briskit Cliff
I have battled the range issue already JB. My smoker is practicly right outside my window.
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Old 05-29-2007, 05:57 PM   #8
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If every cook went perfect then I guess there would be nothing to discuss on the bbq central forum.

With that said, my brisket turned out crappy. I smoked it for 13 hours on one load of lump, three chunks of hickory and a barrel stave. I left it fat down for the entire cook.

I was trying to not foil and just mop. After 13 hours it reached 195. I gave up and wrapped it. I left it on the wsm for another hour before it passed the probe test.

The bark was inedible. It had an awful bitter taste. The rub was texjoy which is basicly salt, pepper, garlic, onion and paprika. No sugar.

Maybe I should have reached for WRB instead.

I think foling is more to my liking but the last time I did that with TXBBQ rub the bark turned to mud. I don't like that either.

More experimentation will be required.

I did end up with some good tender meat minus the bark for chopped beef sammies.
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Old 05-29-2007, 06:25 PM   #9
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[quote=Cliff H.]
Quote:
Originally Posted by "007bond-jb":3k4dkw7p
I could be a range issue, Mine done it too a few times... Great lookin briskit Cliff
I have battled the range issue already JB. My smoker is practicly right outside my window. [/quote:3k4dkw7p]

You don't have a steel screens on your windows do ya?
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Old 05-29-2007, 06:30 PM   #10
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[quote=ScottyDaQ]
Quote:
Originally Posted by Cliff H.
Quote:
Originally Posted by "007bond-jb":37r5e5w4
I could be a range issue, Mine done it too a few times... Great lookin briskit Cliff
I have battled the range issue already JB. My smoker is practicly right outside my window.
You don't have a steel screens on your windows do ya?[/quote:37r5e5w4]

No they are fiberglass.
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