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Recent content by thelists
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Recently decided to buy four new grates for the main section of my Char Griller charcoal grill / smoker. They were purchased from Char Griller's site directly, and I even ended up calling them to place the order due to a malfunction on their website.
The package arrived within the timeframe...
I didn't puncture the meat until 5 hours in. No injection, just dry rub, and when I put the meat in, I opened the air intake to 100% and added some extra charcoal to compensate for the cold meat.
I just don't recall the pork butts ever taking that long... Usually after 5 hrs, which is when I...
The internet doesn't seem to have decisive information one way or the other -- which was why I was hoping to find out from fellow Q'ers if they would still eat it.
If your brisket took nearly 7 hours to reach the 140 threshold, SMF, would YOU eat it?
Tried my hand at a brisket earlier this morning. I picked up a ~20 lb. brisket, pulled it from the bridge, added a dry-rub and tossed it on the smoker (I'm using the char-grill model from a prominent hardware store that I've seen a number of folks here using).
The heat never dropped below 200F...