Stinkring
Active member
Hopefully I didn’t start too late for dinner. Rolling at 225°f….
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We eat late (around 9-9:30 cst) every night. That gives me over 14 hours….Hopefully that’s enough time. The pork butt (8 Lb) last weekend took 12.5 hours so I am a little nervous. This thing is more like an oven than a grill to me.IMHO you will be having a late dinner. Looks great
I use mine as a outside oven, correct you are.We eat late (around 9-9:30 cst) every night. That gives me over 14 hours….Hopefully that’s enough time. The pork butt (8 Lb) last weekend took 12.5 hours so I am a little nervous. This thing is more like an oven than a grill to me.
Lookin good!View attachment 11638
10.5 lbs prime whole packer in the stall at 168°
Keep us updated please, how did you handle the Stall?View attachment 11638
10.5 lbs prime whole packer in the stall at 168°
It was fine, but took longer than I expected. By the time it hit temp I didn’t have time to do the burnt ends from the point. This was my first whole packer brisket and frankly I consider it a fail because I was really looking forward to those burnt ends. I hope I at least learned something…Well how did it turn out?
Next time.It was fine, but took longer than I expected. By the time it hit temp I didn’t have time to do the burnt ends from the point. This was my first whole packer brisket and frankly I consider it a fail because I was really looking forward to those burnt ends. I hope I at least learned something…
Franklin BBQ cooks all his Briskets at 275. That drastically reduces cook time. When internal temp reaches about 200-205, it will be fork tender.View attachment 11627
Hopefully I didn’t start too late for dinner. Rolling at 225°f….
View attachment 11628