Author Topic: 1st Brisket in #3. Any suggestions?  (Read 7603 times)

Pork Belly

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Re: 1st Brisket in #3. Any suggestions?
« Reply #15 on: October 20, 2014, 01:41:57 PM »
Someone else may have a different opinion but I feel 4 hours at 100 without a probe thermometer is not your best option. You have the possibility of growing some nasty stuff and getting sick. I would not have set the temp below 135 with the temp swings you would stay around the magic 140 temp.

At 100 you run the risk of dips into the 80's while the thermostat cycles. I prefer double foil on hot meat and stashing it in a cooler with towels. I have also used the smoker set at 140 to hold meat, i would go 135 in the future because the high end of the temp swings caused a bit of drying.
Brian - Michigan-NRA Life Member
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Libohunden

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Re: 1st Brisket in #3. Any suggestions?
« Reply #16 on: October 20, 2014, 02:26:12 PM »
Thanks Brian!

I had it triple wrapped in foil and figured it would be even better than placing in a cooler to stay warm until serving.  I assumed a low heat vs no heat plus the wrapping would keep the internal temp good enough till I was able to serve.

I appreciate all the info!
Smokin-it #3, Napolean Prestige Pro 500 Grill, Anova WiFi Precision Cooker (Sous Vide)
The Woodlands, Texas

Pork Belly

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Re: 1st Brisket in #3. Any suggestions?
« Reply #17 on: October 20, 2014, 02:38:54 PM »
Sorry I was reading to quickly didn't see the wrapped comment, glad you had a good meal.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

Libohunden

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Re: 1st Brisket in #3. Any suggestions?
« Reply #18 on: October 20, 2014, 03:11:57 PM »
Thanks!  It was and still is delicious!
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DivotMaker

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Re: 1st Brisket in #3. Any suggestions?
« Reply #19 on: October 20, 2014, 07:11:43 PM »
Good deal on the luck!  Gotta get that temp probe fixed, for sure!   :(
Tony from NW Arkansas
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