Put it on at 6:30 this mornin and just put it in the ice chest
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Looks fantastic CowboyPut it on at 6:30 this mornin and just put it in the ice chest View attachment 4098
What was the weight on that. And time and temp for the cook?Put it on at 6:30 this mornin and just put it in the ice chest View attachment 4098
12 poundsWhat was the weight on that. And time and temp for the cook?
Thanks. Looks really good. Was that for a late dinner?12 pounds
225 degrees
When it stalled at 165 I wrapped it
When internal temperature got to 206 degrees I pulled then put it in the ice chest to rest
I never go off time but I put it on at 6:30 and pulled it at 6:15
I don’t recall ever hitting the stall effect. Probably because at 265 I Automatically go to the wrap12 pounds
225 degrees
When it stalled at 165 I wrapped it
When internal temperature got to 206 degrees I pulled then put it in the ice chest to rest
I never go off time but I put it on at 6:30 and pulled it at 6:15
NoThanks. Looks really good. Was that for a late dinner?
I’ve always wrapped at 165 degreesI don’t recall ever hitting the stall effect. Probably because at 265 I Automatically go to the wrap
We haven’t done a planned reheat as a meal in itself. Generally our reheat is leftovers.No
Appreciate it
We’re having friends over today
I’ll pull it outta the fridge and warm it up this evenin at 200 degrees then serve
Pretty much my plan for the weekend of the 4th...will be my first brisket12 pounds
225 degrees
When it stalled at 165 I wrapped it
When internal temperature got to 206 degrees I pulled then put it in the ice chest to rest
I never go off time but I put it on at 6:30 and pulled it at 6:15
Gathering with friends the next dayThanks. Looks really good. Was that for a late dinner?