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    Nu-Temp NU-701, extras custom for bullet

    I used to be fairly active on this board, but not so much anymore. When I was more active I used to make custom mounts for the Nu-Temp wireless thermometers. I have here perfect working condition: Nu-Temp NU-701 base unit, works perfectly Nu-Temp NU-751 remote probe unit with probes. x2...
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    FS: WSM w/Guru Eastern Iowa

    Haven't been here in a while. Used to be pretty active. Things have simply changed for me. Anyhow, anyone in Eastern Iowa interested in a nice 18.5 with a Guru, I'm selling my whole kit: https://cedarrapids.craigslist.org/for/6155212266.html If interested either her or through CL will work...
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    Capacity help: buy a new 22" or is my 18" good enough

    I have never had a problemm using my 18. We simply never make more than can fit on it. That said, I have been requited to do an Easter BBQ. I'm planning on 4 slabs and a minimum of a whole brisket (I'd like to do 2 but I don't think it will fit). Is that doable with the 18" On a related...
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    weekend warrior, sub $200 budget... WSM 22.5" which ATC unit?

    I'm the same boat exactly. Basically trying to decide if I care about WIFI or not. If not, then I'm inclined the the DigiQ route.
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    New 2009: BBQ Guru eyelets still good?

    Just ordered a new WSM 2009 model (had to have those new improvements!). Sold my old model for $175 with eyelets installed. Just wondering if they are still the best way to go for probes?
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    Mr. Brown vs Yellowman: pulled pork

    OK, I've only done Mr. Brown for pulled pork. MANY times. We love it but I've often wondered if I should try the mustard style. Can anyone comment on the difference and likes/dislikes?
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    What BBQ not to miss in Houston?

    My parents will be going to Houston in 3 weeks for a visit (hopefully things will be nearly back to normal!). I figure it would be a good opportunity for some really good Texas BBQ. But where to go?
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    I am clearly cursed! I give up on brisket.

    Well, it's done it to me again. Last month I put on a brisket and it came up to temp much too fast. The end result was very good fortunately. Unfortunately this brisket is doing the same thing to me except this time it's already at 186 and I have 10 hours before dinner time! This is it for...
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    How long can I hold a brisket OR when should I start?

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Minion: You can also shorten the cook some by seperating the point from the flat leaving fat on the flat. Is it select, choice or prime brisket...
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    How long can I hold a brisket OR when should I start?

    Thanks guys. I'm not too keen on the high temp method, not tried it but I like the traditional methods best (more fun). I guess my best bet is to shoot for 10-11pm tonight. If I start at 10 and it takes 17 hrs. that puts me at 3pm. If it takes 20 hrs I'm at 6pm. Sounds safe enough, unless...
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    How long can I hold a brisket OR when should I start?

    I bought a 15.75 lb. packer and neeed to serve it for dinner (not lunch for your Midwesterners) tomorrow night. I'm guessing it will be in the 13+ lb. range after trimming. I need to serve it about 6:30. I figure it will cook 16-19 hrs at about 225 (sound right?). How long can a brisket be...
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    Nu-temp accuracy with eyelets

    I've been running two Nu-temp sensors through eyelets for a couple years now. It works OK but I've never been crazy about it because I get very different readings from each sensor, typically at least 15 degrees different. I make sure to put them in the same distance (typically well past the...
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    Forum saves Brisket! was: Emergency brisket help! PICS!

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: FJ, Looks like it turned out pretty darn good. So glad to hear you didn't give up on it. Next time foil at 160, should yield a more moist...
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    Forum saves Brisket! was: Emergency brisket help! PICS!

    Thanks again everybody. I just updated my OP.
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    Forum saves Brisket! was: Emergency brisket help! PICS!

    Thanks everybody, OK, it looks like things are going to be OK (well who knows, I won't know until I cut into it!). I dropped the temp to the low 200s and the brisket seems to have plateaued at 165. I'm leaving in unfoiled for another hour and then I will foil and hope for the best. Another...
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    Forum saves Brisket! was: Emergency brisket help! PICS!

    Thanks Bryan, It's a bit depressing as it looks now I'll be chucking the whole thing, it'll be like leather at this rate. I'm going to drop the cooker down below 200 and see how long I can hold the brisket below 180, then foil and hope for the best.
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    Forum saves Brisket! was: Emergency brisket help! PICS!

    The flat is typical, over an inch at it's thinnest, but mostly quite thick. Temp is top grate, Nu-temp probe through eyelet. I've since dropped the temp to the lower 220s'
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    Forum saves Brisket! was: Emergency brisket help! PICS!

    hanks Bryan, I did make sure to probe in the flat and from the side. To double check I tested again with my Thermapen, got the same reading. I'm getting worried that supper will be a bust.
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    Forum saves Brisket! was: Emergency brisket help! PICS!

    UPDATE: Thanks to everyone who chimed in and saved me! The brisket actually came out better than any I've done. I would have preferred it be slightly more juicy but it was NOT dry. The smoke ring was pronounced. I ended up foiling at 12 hrs (170) and then cooking another 2 hrs. Amazingly...
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    Check me on this brisket please

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Wicker: .... The one time I did a brisket without foil, I found it to be a bit dry. ... Once you pull it off the smoker, separate the point, chop...

 

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