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  1. P

    Big difference between point and flat what happened?

    Hey Guys, I cooked my first brisket a couple weeks ago after a bunch or really good chicken, rib and turkey cooks. I bought a 15 pound packer and cooked it overnight. I pulled it off at 185 and the probe went into the point like butter. I didn't check the flat. We ate the flat for...
  2. P

    et73 brisket rate of meat temp rise help

    I am at aprox the three hour mark on my first brisket cook. I am smoking right around 250 and at this point the temp of the brisket is reading around 130 degrees on my et73. I know there will be a plateau in the cook but that temp seems high this early in the cook. Is this correct or is...
  3. P

    old school temp controll

    Harry, In earlier posts you said you do not use the stoker during your test cooks. To control the temps old school and with an empty water pan do you use less fuel and really restrict the vents on the cooker to maintain ideal bbq temperatures?
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    Stoker

    Harry, What made you decide to try the stoker system?

 

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