dinner later tonight

[MadJack]

6 pound brisket flat been on at 250 degrees since about 930am. I'm guessing 2 more hours for internal temp to hit 200 and I'll foil it up then for a couple more hours. I want this thing fallling apart tender.

 

[DZ]

That a fine hunk of meat Jack! Just had some brisket for lunch myself :0074

 

[CryBoy]

You're gonna eat all that by yourself? Damn! Invite a few friends, boss.

 

[hawkeye]

Jack you are the Grill King!

 

[MadJack]

Jack you are the Grill King!

PocketAces is and a few others, I'm a newbie of less than 2 years but love learning this :0074

PocketA, this sucker is stuck less than 180 degrees, do I just keep waiting until it breaks through :shrug:

I cut a nice chunk off the end and it's incredibly tasty but I like following directions and they said 200 degrees and then foil for a couple hours.

 

[vinnie]

PocketAces is and a few others, I'm a newbie of less than 2 years but love learning this :0074

PocketA, this sucker is stuck less than 180 degrees, do I just keep waiting until it breaks through :shrug:

I cut a nice chunk off the end and it's incredibly tasty but I like following directions and they said 200 degrees and then foil for a couple hours.

Why you going through all this trouble just buy a smoker :shrug:

 

[MadJack]

Why you going through all this trouble just buy a smoker :shrug:

It is a smoker :shrug:

There's no trouble :0074

 

[vinnie]

It is a smoker :shrug:

There's no trouble :0074

oh ok just sounded like you had to keep on tending to it

 

[MadJack]

oh ok just sounded like you had to keep on tending to it

keep my eye on it :0074

 

[vinnie]

keep my eye on it :0074

it does look great you sure the girls aren't cooking that :mj07:

 

[Morris]

Lookin good boss! :0074

 

[PocketAces]

PocketAces is and a few others, I'm a newbie of less than 2 years but love learning this :0074

PocketA, this sucker is stuck less than 180 degrees, do I just keep waiting until it breaks through :shrug:

I cut a nice chunk off the end and it's incredibly tasty but I like following directions and they said 200 degrees and then foil for a couple hours.

Jack,

That is pretty common on larger pieces of meat. Its called a "stall". I'm sure that by now its gone past 180. If not mix another drink and fight through it.

:00hour


That flat looks great by the way. Sounds like you are going to pull it and not slice it.

Nice work!

(Jack I hope its ok to post these links)

http://www.smokingmeatforums.com/forum/thread/94416/stall-temp

http://www.smokingmeatforums.com/forum/thread/93728/big-stall

 

[MadJack]

I'm bragging because this is incredible :toast:

Just fukin heaven.

check out the smoke ring :0074

 

[dunclock]

VERY nice Boss!!!:0074

 

[pd1]

What type of wood did you use for the smoke?

 

[MadJack]

What type of wood did you use for the smoke?

I used apple. 3 full hands full.

 

[PocketAces]

Holy S**t.

I didn't think lump coal would get that smoke ring in the BGE.

Here I bought a cord of wood from an apple orchard near here!

Nice work sir.

Next tip...

fattie...Have you done one of those before?

If not, you are now ready. Thank me later.

 

[PocketAces]

Hands full?

I have about 100 logs in my garage. I NEED a BGE!

 

[yyz]

I can't wait for you to do an infomercial!

:00hour

 

[MadJack]

Holy S**t.

I didn't think lump coal would get that smoke ring in the BGE.

Here I bought a cord of wood from an apple orchard near here!

Nice work sir.

Next tip...

fattie...Have you done one of those before?

If not, you are now ready. Thank me later.

what's a fattie :shrug: