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Started By
Message
1
Posted on 10/1/22 at 8:39 am to GeauxTigers0107
I threw it on at 5:30 and ran it at 225 for 7 hours. Bumped temp up to 250 for a 2 hour period but got to 180 degrees within an hour. Wrapped it up, increased heat to 275, and was gonna let it cook for 3 hours. But was done in just under 2 hours. So overall it was a 10 hour cook so a lot quicker than I anticipated
Posted on 10/1/22 at 9:10 am to Tiger328
I am going do a hot n fast one for the first time. plan to seperate the point and make some burnt ends.
Posted on 10/1/22 at 1:44 pm to Tiger328
quote:
Wrapped it up
What did you wrap it in?
Posted on 10/1/22 at 2:02 pm to Chucktown_Badger
Butcher Paper
Posted on 10/1/22 at 2:07 pm to Tiger328
Where’s the pics?
Posted on 10/1/22 at 2:09 pm to Tiger328
quote:
Butcher Paper
Posted on 10/1/22 at 8:41 pm to Tiger328
If you have a probe in the flat, and one one in the point, internal temps will be different. When you do wrap? When the point hits 180? Or the flat?
Posted on 10/1/22 at 11:16 pm to Glock17
Don't hold your breath. These randos never follow-up
Posted on 10/2/22 at 12:48 pm to List Eater
I don’t know how to post pics because it never works for me, but it came out great. Very tender as well. Thanks for all of your advice!
Posted on 10/2/22 at 1:27 pm to Tiger328
quote:
I threw it on at 5:30 and ran it at 225 for 7 hours. Bumped temp up to 250 for a 2 hour period but got to 180 degrees within an hour
What you are describing here is the stall. Also happens with pork butt.
Posted on 10/3/22 at 10:51 am to Tiger328
quote:
Tiger328
When did you pull it off the pit?
I'd try to keep your pit temp between 225-250 if possible.
Glad to hear it came out well.
Posted on 10/3/22 at 2:21 pm to SUB
I pulled it off at 201 internal. It came out amazing though. I am a little tired of eating brisket however
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