I’ve been smoking two corned beef points and a flat for pastrami today. As the points neared 170F they stalled as I expected they would. The flat hit 170F and over the next 30 minutes actually cooled 5 degrees. I’ve never had one evaporating enough moisture to cool its self down. After about another 30 minutes it started gaining temp again. That’s a new one to me.
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Club Member
- Mar 2020
- 4090
- Muskego, WI
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Current cookers:
Recteq RT-700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss Ultimate 3 burner griddle
Joule Sous Vide circulator
Thermopen original.
Too many miscellaneous accessories (grill pans, baskets, tools, gloves, etc.) to keep track of. 🤦♂️
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
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Club Member
- Dec 2019
- 2794
- Venice, FL
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Napoleon Prestige Pro 500
Yoder YS640S
Anova Sous Vide
Avid Armor AVS 7900
Instapot
2 Cuisinart Food Processors
Black Thermapen One
Gray Thermapen Mk4
Red Thermapen Mk4
Thermoworks Smoke
Fireboard
2 Fireboard Pulse wireless probes
Napoleon AccuProbe Thermometer
2 Thermoworks RT8100
2 11” Brisket slicing knives
3 Chef’s knives
1 deli slicer
That happened on the second brisket I ever cooked. Talk about freaking out. I was calling everyone I knew and a few folks I didn’t know.
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