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1/2 time Brisket...

 
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Dr. Strangelove
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Joined: 25 Sep 2007
Posts: 117
Location: 44.02N-88.53W...puffin' smoke!

PostPosted: Thu Oct 11 07 2:04 pm    Post subject: 1/2 time Brisket... Reply with quote

Instead of "foiling" my briskets, much of the time I smoke them for 6 hrs then place them in one of my Nesco roasters. This does two things exceedingly well. 1. Saves wood & 2. As Ron Popeil says..."set it and forget it!". I simply insert my probe thermometer through the vent holes, set the temp for 250 deg, and check them about 5 hrs later. I usually leave it outside so the entire house won't smell like a campfire. I can fit three 10 - 13 lb slabs, standing on their sides, into each roaster. After the internal temp hits 190, I'll turn the roaster off, wrap in a heavy moving quilt, and allow the meat to cool slowly for around 2-3 hrs.


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Well, boys, we got three engines out, we got more holes in us than a horse trader's mule, the radio is gone and we're leaking fuel and if we was flying any lower why we'd need sleigh bells on this thing...
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