Just a newbie at the whole smoking thing. Currently smoking my first brisket as we speak. Was literally going out of my mind when I thought there was something wrong with my thermometer until I read about the "STALL". Looking forward to any and all tips anyone can give about smoking.
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Hello from Chico, Ca. While in the stall read lots of posts. I’ll bet you will find that people here are great and you will become a member for life.
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well this is definitely gonna be a learning process. I took it off the smoker and while it ended up having a nice char it was dry as a chip. I think I may try to inject some beef broth next time and also just salt it which I think I saw someone do. Kinda looked like you. Anyways, I look forward to the next time. Thanks for the help!!
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Welcome from the California Delta. Yea the stall freaked me out the first time. Hopefully you have an instant read therm. Take it to about 200 to 205. Start probing at about 190 and when it's like butter you're done! Then rest wrapped.
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Welcome to The Pit. If you have a specific question, it helps to know what you are cookin' on as well as the fuel and your cookin' temp.
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Hey Steve. I just used a dry rub recipe that I got off line. paprika, brown sugar, cayenne pepper, salt, pepper...I think there was something else but that's what I remember. I'm gonna inject the brisket next time and also wrap it up when it hits the 160 mark and add a bit of apple juice. I've read a lot about doing this so I'll give it a try
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