wittdog
Master Chef
Cliff I bought some alligator clips from radio shack and used a pair of needle nose to open the hole some, the probe fits right into the hole perfect and then I clip it to the grate....Cliff H. said:
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Cliff H.
Master Chef
Wood is easy for me to come by. My Inlaws across the street have about 10 big pecan trees. My brother in Texas has been splitting red oak, white oak, and hickory ever since the Hurricane blew up from Beaumont earlier this year.
Temp up to 190
Temp up to 190
wittdog
Master Chef
Man I am envious, I have to beg borrow and steal to get wood......That brisket is almost there.Cliff H. said:
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Cliff H.
Master Chef
wittdog said:
I have been meaning to buy some clips.
allisonandrews
Senior Cook
We've pulled the briskets off around 195 degrees and had good luck. I think a lot of it just depends on the brisket. If it feels tender enough, I'd pull it when you needed to. (Sometimes we get on a time constraint either because of events or because of our tummies growling. If we can't let it rest very long, we will just slice what we need and wrap the other part up to continue resting. We haven't found with our method that a long rest versus a fairly short rest makes all that much difference.
Puff1
Chef Extraordinaire
What about foil :eep:
That might help
That might help
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Cliff H.
Master Chef
I think it is coming of at 195 deg, Yes?
wittdog
Master Chef
Cliff H. said:
I have been meaning to buy some clips.[/quote:xq6uzu9k]
They work great. I also use them on the WSM to hold my digital dome therm in place. Clip it right on the top vent....I do need to install a tru temp on the WSM my Mavericks range is good for nothing. I typically pull mine at 195* but I've also pulled my sooner. You can kind of tell how done the brisket is by how bendable it is. If you pull before 195* double wrap it on foil it will help to keep the heat in. You should let it rest for at least 45 min if not longer.
G
Guest
Guest
They work great. I also use them on the WSM to hold my digital dome therm in place. Clip it right on the top vent....I do need to install a tru temp on the WSM my Mavericks range is good for nothing.[/quote:3tg192p7]wittdog said:
Greg just did a mod to boost his range ~ Maybe he can help you... 8-[
Finney
Master Chef
They work great. I also use them on the WSM to hold my digital dome therm in place. Clip it right on the top vent....I do need to install a tru temp on the WSM my Mavericks range is good for nothing.[/quote:1ev0hzri]The Joker said:
Greg just did a mod to boost his range ~ Maybe he can help you... 8-[[/quote:1ev0hzri]
But can he "hear" when it's reached his set temp?
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Cliff H.
Master Chef
14hr update. The brisket hit 195 deg about 30 min ago. I foiled it and it is resting in the oven.
wittdog
Master Chef
Oh yeah baby! =P~ Can't wait to see the sliced pics.....I wish I had smell-o-vision. =P~
G
Guest
Guest
Looks great Cliff!
allisonandrews
Senior Cook
Too much bark for me, but it still looks great. Did it produce much juice?
wittdog
Master Chef
Oh man, IMHO the bark is the best part....So much for the adoption. :razz:allisonandrews said:
Finney
Master Chef
Looked good to me.
Thank God it's finished... now I can go to bed. :night:
Thank God it's finished... now I can go to bed. :night:
wittdog
Master Chef
:lmao: yeah and I can go to work.......Finney said:
allisonandrews
Senior Cook
LOL! You guys have known that I wasn't a fan of bark right from the start! It just strikes me as tough and burned. But then again, I'm one of those people that likes my meat as rare as possible. My toast as well. If it gets beyond light tan, I can't eat it. If anything sticks in the pan and gets a dark mark on it, I have to pull that part off and chunk it. Just different taste buds... Maybe that is why I hated the pulled pork so much as well. If you like bark, it had plenty of that, but I chunked it all. Those fat pockets and skin (gag) helped it pull right off.
allisonandrews
Senior Cook
How much longer are you going to let it rest? I'm looking forward to the sliced pictures. (And the results of the taste test, of course.)
G
Guest
Guest
The love connection too. :grin: That's cool ~ It's all about what you like.wittdog said:
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