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203F

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    203F

    [ATTACH=CONFIG]n41578[/ATTACH] Ah yes 203. This is what it looks like

    #2
    We had a guy on the main site earlier this year that said his brisket was at like 230F. Obviously not using a Thermapen.

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      Did he mean pit temp or meat temp? That's a pretty hot piece of meat. How does it get that high with so much moisture in it?

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Meathead notified him the thermometer was off since I don't think it can get much above 212 running low and slow.

      Yeh, it was meat temp, it wasn't probe tender....go figure.

    • FLBuckeye
      FLBuckeye commented
      Editing a comment
      Is it possible he is dyslectic? 230 was really 203?

      LOL

    #3
    I remember thermodynamics well enough to know that if you leave a piece of meat in a hot smoker long enough it gets as hot the smoker....thermodynamic equilibrium for a brisket isn't going to be tender...

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Not likely. This dude was far from being done.

    • David Parrish
      David Parrish commented
      Editing a comment
      Before the meat can go above 212 most all the water has to boil out. It's possible, but more likely there is another explanation.

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