that brisket did what? - BBQ Central

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Old 01-13-2007, 11:02 AM   #1
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That's definitely odd.
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Old 01-13-2007, 11:10 AM   #2
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Its very disheartening when your meat starts to go the other way..Ive had it happen....
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Old 01-13-2007, 11:15 AM   #3
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Quote:
Originally Posted by john pen
Its very disheartening when your meat starts to go the other way..Ive had it happen....
John is on a roll today!!! [smilie=a_movinggreen.gif]
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Old 01-13-2007, 11:23 AM   #4
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Did you check your fire!

Just trying to throw out an obvious reason for the drop in temps.

Good luck, never had one do that!
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Old 01-13-2007, 11:30 AM   #5
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[quote=brian j]
Quote:
Originally Posted by "Kloset BBQR":3rwgvrm6
Did you check your fire!
the first column is pit temp so i think the fire was fine.

it's back up to 167 now. it just took 5 hours to get there.
i bet this will be one will be ready in the high 180's or low 190's.[/quote:3rwgvrm6]

Don't count on it Brian. I had a grease fire fry the temp probe on my Stoker. It's still stuck in the 271 range.
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Old 01-13-2007, 11:32 AM   #6
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Ok disregard my previous message!

Post some pics of that brisket!
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Old 01-13-2007, 11:33 AM   #7
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[quote=Larry Wolfe]
Quote:
Originally Posted by "john pen":1gb6akkk
Its very disheartening when your meat starts to go the other way..Ive had it happen....
John is on a roll today!!! [smilie=a_movinggreen.gif][/quote:1gb6akkk]

You try to help out with a comment to let a fellow Q'r now he's not alone in his delima, and there are alway's those that feel the need to drag it down to a new level...cchhheeeezzzz..now I know how Puff feels...
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Old 01-13-2007, 11:47 AM   #8
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I've had it happen...but I dont' have the data to correlate with you...I spilled a beer on the piece of paper I was writting on ...No seriously...I've seen it...first time makes you want to shake your head
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Old 01-13-2007, 12:58 PM   #9
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hey Brian, whats the biggest pit temp variance since adding the stoker ?
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Old 01-13-2007, 12:59 PM   #10
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I have seen this before, not sure I have seen that much of a drop. The meat was in the stall (over 160 internal) and we know as connective tissue breaksdown it releases moisture. If you have enough connective tissue breaking down at that time the release of moisture can lower meat temp, normally 2 to 3 degrees is what you will see.
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Old 01-13-2007, 02:09 PM   #11
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So is the best solution to this problem to increase the heat until it passes or wait it out?
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Old 01-14-2007, 10:43 AM   #12
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My .02 would be to wait it out. The stall is normal, I've had a couple that dropped. Makes a guy wonder WTF? Just another mystery of Q
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Old 01-14-2007, 10:51 AM   #13
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Looks great to me. That wind break really help?
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Old 01-14-2007, 11:26 AM   #14
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Great looking grub Brian!
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Old 01-14-2007, 11:59 AM   #15
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That really looks good Brian. Nice color
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Old 01-14-2007, 12:23 PM   #16
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Looks great..what temp did you pull the brisket at?
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Old 01-14-2007, 02:11 PM   #17
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I'd like to see a sliced pic of that one
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Old 01-14-2007, 03:19 PM   #18
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Very Nice!!
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Old 01-14-2007, 05:27 PM   #19
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Yum! Looks great!
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Old 01-14-2007, 07:41 PM   #20
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Stoker data is way cool. They should give me one of those to play with... I mean... test and review.
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