- Apr 29, 2021
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Well???!!!Brisket going on the Kamado Joe now.
10-12 hours then wrap in butcher paper for 2+ hours at 225-250 for a final internal of 203/205. Then rest for a few hours. Good night y'all. Fingers crossed![]()
. I ain't opening this or checking on it till tomorrow morning. View attachment 149183View attachment 149182View attachment 149181
Its rocking now that it's wrapped. Guessing it's coming off the smoker in 1.5 hours.Still at it. Went 13 hours on its own till 170 internal. Just wrapped it up in butcher paper and ramped up the smoker temp to 250.
Definitely taking longer than planned but have plenty of time to go. Plans to pull it once internal gets 203 then rest for 2 hours.
View attachment 149242View attachment 149241BBQ guys talk about the stall. The stall is when internal temps stall out and don't increase even with BBQ temps above where it stalls. Reading on this, it can be anywhere between 130-170 degrees. For me and this brisket it happened at 130 deg and stalled from 3:30 to 5:30 this morning. The stall will work thru this on its own. It's a natural cooling effect when the meats moisture is being released causing this cooling.
well you asked...............
get a call yesterday my mom fell in the garage, and my sister saw her on the camera laying in the door way. My dad had gone to give blood, he's 85 and she's 83, and broke her femur close to the hip (or something like that). meet them at ER and she has emergency surgery to get a metal rod inserted.