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SVTPerformance's Chain of Restaurants
Road Side Pub
New toy (Kamado grill)
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<blockquote data-quote="Machdup1" data-source="post: 16543011" data-attributes="member: 65746"><p>Yep. Follow this advice, KingBlack is on point. </p><p></p><p>The last 15 pound Brisket I did only took 10 hours, but the wind picked up overnight and increase my dome temperature to around 250-275. Since, I have rigged a redundant Bluetooth dome temperature sensor so I can set alarms when it increases outside of my target temp.</p><p></p><p>Some folks will add an additional step of pulling the meat from the grill at 200-205 and put it in oven at 210'ish degrees for a couple of more hours to allow the tendons to full melt, but I've never had a need to go that far with it.</p><p></p><p>The real debate with Brisket is how much fat to trim from the meat and whether to separate the point from the flat.</p></blockquote><p></p>
[QUOTE="Machdup1, post: 16543011, member: 65746"] Yep. Follow this advice, KingBlack is on point. The last 15 pound Brisket I did only took 10 hours, but the wind picked up overnight and increase my dome temperature to around 250-275. Since, I have rigged a redundant Bluetooth dome temperature sensor so I can set alarms when it increases outside of my target temp. Some folks will add an additional step of pulling the meat from the grill at 200-205 and put it in oven at 210'ish degrees for a couple of more hours to allow the tendons to full melt, but I've never had a need to go that far with it. The real debate with Brisket is how much fat to trim from the meat and whether to separate the point from the flat. [/QUOTE]
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SVTPerformance's Chain of Restaurants
Road Side Pub
New toy (Kamado grill)
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