220yotekiller
Well-known member
- Joined
- Oct 15, 2017
- Messages
- 768
Oh that looks good!
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Oh that looks good!
Pork butt on Monday
Looks delicious, I feel like a longer rest is pretty key on ensuring as tender a brisket as possible. Was it still plenty hot after 7 hrs in the yeti?21 pound prime packer brisket. 16.25 hours on the Traeger. Then 7 hours in a small yeti cooler with towels. Don't usually rest it in a cooler that long but the cook went a lot faster than I expected and served it at 7 pm. Used a smoke tube for added smoke as the traeger seems to need the help. Cooked to 203 degrees flat and 197 Point internal temperature
Forgot to take a pick of slices but it was terrific and JuicyView attachment 225050
It was. I checked and it was 160 in the point.Looks delicious, I feel like a longer rest is pretty key on ensuring as tender a brisket as possible. Was it still plenty hot after 7 hrs in the yeti?
Any photos for us?Bacon on applewood today to temp the monsoon goddess.
I'll take one of the finished bacon.Any photos for us?
Did the first 9 hours on the WSM then finished up on the pellet smoker.Picked up a prime brisket at Sam's today. . .it's been too long. Probably get it smoking on Thursday night for a Friday lunch.
Just trying to figure out whether I go with the 18" WSM or the easy peasy pellet smoker. I haven't used the WSM in well over a year.
Spare ribs? When did you wrap?Don't know why but these were the best ribs I've done on the Pit Boss...went low and slow and wrapped earlier than usual.
About 45 minutes @200*....then let em go an hour wrapped @200 and another hour at the Smoke setting. Perfectly tender, juicy, no char. Sea Salt & Season Salt & Coarse Black Pepper. Sauce on the side.Spare ribs? When did you wrap?