I’ve been searching for 45 minutes. I see several references, and have a pretty good idea of the steps, but can find the actual post.
Should we make it a ‘sticky’?
I need to make a brisket for my daughters birthday this weekend and we’re using the one my SIL just got with half a cow.
I could use the foil boat method, but would prefer to try KAMs this go around.
Can someone point me to the post?
Where is ‘the method’?
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Where is ‘the method’?
Mike
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Re: Where is ‘the method’?
Thank you!
Mike
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
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Re: Where is ‘the method’?
It works
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Re: Where is ‘the method’?
Ok, basically close to the foil boat method I use, but I’m going to plan to long rest overnight in the oven at the 175ish and crank back up in the morning.
It’s a noon meal, so after probe tender temps, it’ll go into a roasting pan for another rest til meal time.
It’s a noon meal, so after probe tender temps, it’ll go into a roasting pan for another rest til meal time.
Mike
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
- Rambo
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- Posts: 8426
- Joined: Mon Apr 02, 2012 10:39 pm
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Re: Where is ‘the method’?
Many times I smoke it late in the afternoon for 4 or 5 hours and about dark Pan it, SEAL the pan and poke it in the oven overnight at 170 (that’s my lowest temp). About 6 the next morning your internal temp should be 170-175. Kick the oven up to 300 and you’ll have an internal temp of 195-200 in about an hour. A real advantage with a stick burner because I don’t have to get up all night long adding wood
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