For some pork and brisket (half) goodness.
Yes!
What times dinner????
It should be ready by 1900ish. No invitation is required.I assume our invites are in the mail?
It is set at low and slow, registering 165°F (Internal temp is 135°F). As always, I am winging it as I go along. I want the brisket to be medium rare, but I will check at 1530 (the 12-hour mark) and adjust accordingly. The pork's temp is low, and I will finish it in the oven; I just want some smoke flavor.What temp are you running? What's your total cook time?
yup... usually 200'ish, but I've seen a few of them probe tender around 190... I pull a brisket at probe tender.If it's a half of a packer brisket, you are gonna need to turn it up, just my opinion, to break down fat I know you like yours rare, but, brisket is done at 200-205.
It should be ready by 1900ish. No invitation is required.
Now that is dedication to the craft of cooking. 0330 only happens for hunting and fishing for me. You sir like to eat and enjoy fine beverages. Impressed!
If it's a half of a packer brisket, you are gonna need to turn it up, just my opinion, to break down fat I know you like yours rare, but, brisket is done at 200-205.
LOL! By now, you should know I do not follow recipes. For those that want theirs cooked at 200-205°F, I will crank it up for them.yup... usually 200'ish, but I've seen a few of them probe tender around 190... I pull a brisket at probe tender.
I am up at 0300-0330 every morning. Yes, Sir, I like to enjoy God's blessings.Now that is dedication to the craft of cooking. 0330 only happens for hunting and fishing for me. You sir like to eat and enjoy fine beverages. Impressed!