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Old 07-08-2011, 07:36 PM   #321
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Smoking some Beef Chuck Short ribs this weekend. Still working on the details.


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Old 07-08-2011, 07:43 PM   #322
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Well here she is. Hopefully ready in 4 hours.

I hope this works out. Quite an investment of time and a few bucks. I'll be back with the final product.


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Old 07-08-2011, 08:00 PM   #323
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regardless, you have cooked meat. How bad could it be!
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Old 07-08-2011, 08:16 PM   #324
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Quote:
Originally Posted by IrregularPulse
regardless, you have cooked meat. How bad could it be!
Good point and I have yet to take anything off the smoker that was not good. I'm getting hungry...no food yet today. Is there a proper term for the fast before the feast?
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Old 07-08-2011, 10:12 PM   #325
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Originally Posted by lschiavo View Post
Good point and I have yet to take anything off the smoker that was not good. I'm getting hungry...no food yet today. Is there a proper term for the fast before the feast?
Beer 30?
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Old 07-08-2011, 10:18 PM   #326
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Beer 30?
I know that one well but I never starve myself first.
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Old 07-08-2011, 10:19 PM   #327
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I think I would too. First time indecision...the mop is also meant to be a sauce so maybe I'll save it for that.

From what I've read the consensus seems to be fat up, no foil, no flipping and 225 for a long time. Does that sound right? I have a 13 pounder and was leaving an hour 15/pound for smoking with at least an hour rest.

I have mesquite and apple.....preference?

Thanks in advance.
For Brisket it's fat side down. Every one thinks that the brisket will absorb the fat if it is on top but it is just an old wives tail. The reason most go fat side down is because the fat cap will protect the bottom side of the brisket from direct heat so the brisket will cook more evenly. It is difficult to time a brisket every one cooks differently depending on the fat content of the brisket. Cook the brisket unitl you have 190* internal as measured with a good meat thermometer. Pull and foil the brisket and place into a warm cooler. When you remove the brisket it will be a 200* and holding. It will cook another 10* in the foil in the cooler and be very juicy.
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Old 07-08-2011, 10:27 PM   #328
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Quote:
Originally Posted by Sawdustguy

For Brisket it's fat side down. Every one thinks that the brisket will absorb the fat if it is on top but it is just an old wives tail. The reason most go fat side down is because the fat cap will protect the bottom side of the brisket from direct heat so the brisket will cook more evenly.
Thanks but too late. Your explanation seems to make more sense though. I guess I'll have to adjust next time.
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Old 07-09-2011, 01:17 AM   #329
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Well I have two massive butts on. 12lbs each. I have never seen any close to this big before but I wasn't the one that bought them. It sucks because I am going to have to jack up the temp and probably foil too to get them done in time.
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Old 07-09-2011, 04:30 AM   #330
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I go fatside up on everything (maybe next brisket i'll try fatside down...). One iddy bitty 7.5 lb picnic on right now. 3 homebrews down and only 10 or so hours to go.


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