- Aug 21, 2015
- 11
- 11
Thought some more brisket lovers/experts would see it here than in roll call where I originally posted it.
http://www.smokingmeatforums.com/t/233264/starting-right
The basics
MES 40
2 12 lbs packers
SPOG rub
220 degrees with a maverik 733 monitoring
10 hours in, maybe be past stall.
My question here is can you just literally leave it in there without touching it at all for the whole duration? No turn/mop/peek, etc.
http://www.smokingmeatforums.com/t/233264/starting-right
The basics
MES 40
2 12 lbs packers
SPOG rub
220 degrees with a maverik 733 monitoring
10 hours in, maybe be past stall.
My question here is can you just literally leave it in there without touching it at all for the whole duration? No turn/mop/peek, etc.