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Recent content by boomcannon
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Yeah, I bought a bunch of white cotton auto detailing towels. Just always threw them away after cooks. Honestly should just buy pink foam insulation and cut them to size or something.
Looking if someone can help. I wrapped the last brisket I made in bath towels to insulate it during the rest. In the past, I’ve always just tossed the shitty towels out. This time, I decided to try and wash them. Ran them through the washer, tossed them in the dryer, and the towels still smell...
I’m sure it did. I’m just not sure how the brisket, mixed with my tears of frustration, will taste in chili.
Worst part about screwing this up is that I know I won’t be cooking one for redemption for at least another 3 weeks. So now I have to dwell on it.
Agreed. I pulled it at 205° though. Probably got up to 206-207° during rest. I’m pretty confident it was overcooked with how it sliced. The slices more crumbled than sliced, however, it was still very juicy on the point.
I think wrapping it 10° late and taking it off 2-3° late was what ruined...
11 hours in. 181°. I accidentally slept through one of my alarms at 3:30a this morning and missed my target temp of 165° to wrap. Got her wrapped and back on the smoker around 6:00a.
I’m thinking another 3-4 hours on the cook. At this point, I can pretty much tell that this is going to turn...
Fat side down always worked best for me on my pellet. Fat side up on my WSM. I just always figured that I should use the fat side to shield against wherever the heat is coming from.
Get yourself a good boning knife. Mercer and Victorinox make a great product that is inexpensive. And it’s...
14lb choice brisket stuffed onto my WSM18 with absolutely no room to spare. Hickory, apple, and oak chunks. Hoping to be slicing into it around 1:00-2:00p tomorrow.
Age old question: how long does everyone here rest their briskets for? I generally do 3 hours.