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SVTPerformance's Chain of Restaurants
Road Side Pub
New toy (Kamado grill)
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<blockquote data-quote="Blkkbgt" data-source="post: 16542935" data-attributes="member: 117234"><p>I can tell by your words you think I am a novice. I've been making BBQ for several years now. All I am going to suggest from here is that you go look up some videos by Harry Soo and go from there. 225-250 and riding out the the stall is the old way of going about it. Additionally if you think 205 is the magic temp you've got some learning to do. Feel first, temp second and never to time. My last two briskets weren't ready until 207-209 and turned out perfect. </p><p></p><p>However you do it I hope your brisket turns out juicy.</p></blockquote><p></p>
[QUOTE="Blkkbgt, post: 16542935, member: 117234"] I can tell by your words you think I am a novice. I've been making BBQ for several years now. All I am going to suggest from here is that you go look up some videos by Harry Soo and go from there. 225-250 and riding out the the stall is the old way of going about it. Additionally if you think 205 is the magic temp you've got some learning to do. Feel first, temp second and never to time. My last two briskets weren't ready until 207-209 and turned out perfect. However you do it I hope your brisket turns out juicy. [/QUOTE]
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SVTPerformance's Chain of Restaurants
Road Side Pub
New toy (Kamado grill)
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