Recent content by scrub175
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New guy from SE FL
I understand. that's a good looking brisket there... Check out southport, neater things there. -
New guy from SE FL
Good learnings there, thank you. I was wondering how you can get to the cut temp of 195 or the pull temp of 205 and not make jerky. the physics just didn't add up to me. The charred end has a great flavor but is somewhat dry, but the middle was money. Incidentally I used to live in Southport NC... -
New guy from SE FL
Mike5051, thank you! @bluefrog, thank you neighbor! I had leftovers for lunch and wow it was good. -
New guy from SE FL
I hear ya... So no I didn't wrap after the stall, well not the entire brisket. I wrapped the thin end but it still got over cooked so next time yes wrap after the stall. Thank you for the help and support. Feel free to critique away as well. Sent from my iPhone using Tapatalk -
New guy from SE FL
Thank you very much. So far so good. Well made it through the stall. Took a while but at least I had time to get some chores done while I waited. Sent from my iPhone using Tapatalk -
New guy from SE FL
Thank you kindly. Yup been down there in that area many times. Love to eat at Shrimpers. It's so beautiful down here, I tried to leave but couldn't. Sent from my iPhone using Tapatalk -
New guy from SE FL
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