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What time would you start?

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  • adamjs83
    Club Member
    • Aug 2017
    • 192
    • Long Island, NY
    • Weber Performer Deluxe w/ Slow 'N Sear Plus
      Pit Barrel Cooker
      Weber Genesis
      Flameboss 300
      Fireboard Extreme BBQ Edition
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    What time would you start?

    As the title says I’m wondering when you guys would start the cook. 12lbs packer injected with 10oz of broth, cooking whole at 225 in Yoder pellet cooker. Planning to crutch with foil at 170 or so. Will hold wrapped in foil in a hotel pan inside a cambro. Need to be ready to slice at 5pm.
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3228
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
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    #2
    Midnight at the Oasis.

    Comment


    • boftx
      boftx commented
      Editing a comment
      Agreed, no later than that.
  • RonB
    Club Member
    • Apr 2016
    • 13514
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
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      lots of probes.
      CyberQ

    #3
    That sounds good to me. You can cambro for a long time if it gets done early.

    Comment

    • adamjs83
      Club Member
      • Aug 2017
      • 192
      • Long Island, NY
      • Weber Performer Deluxe w/ Slow 'N Sear Plus
        Pit Barrel Cooker
        Weber Genesis
        Flameboss 300
        Fireboard Extreme BBQ Edition
        Thermoworks Thermapen

      #4
      Thanks guys. I put it in at 12. 7 hours in the point is holding around 170 and the flat at 150. Timing Looks good, I’ll wrap when the flat gets closer to 160+.

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      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10960
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

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        #5
        I would let it ride a little while longer, to build up that bark. If you injected that much broth into the meat, you should not have to worry about drying it out. (Unless you are only wrapping to save time.)

        Comment

        • adamjs83
          Club Member
          • Aug 2017
          • 192
          • Long Island, NY
          • Weber Performer Deluxe w/ Slow 'N Sear Plus
            Pit Barrel Cooker
            Weber Genesis
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          #6
          Spinaker I’m serving at 5 so I don’t think I need to save time at this point. I’ll let it ride.

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            Good call, amigo!

          • bten
            bten commented
            Editing a comment
            That sure is a nice looking smoker!
        • Donw
          Club Member
          • Jul 2017
          • 3492

          #7
          A Yoder, a Fireboard, and a good looking brisket. Great combination for a long cook, and I know, a great dinner tonight.

          Comment

          • adamjs83
            Club Member
            • Aug 2017
            • 192
            • Long Island, NY
            • Weber Performer Deluxe w/ Slow 'N Sear Plus
              Pit Barrel Cooker
              Weber Genesis
              Flameboss 300
              Fireboard Extreme BBQ Edition
              Thermoworks Thermapen

            #8
            Just opened to wrap after about 11 hours. Looking good so far. Obviously I havent tasted it yet but the color blows away anything I’ve taken off my kettle/SnS. (Ok I snuck a taste of the bark)

            Click image for larger version

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            • adamjs83
              Club Member
              • Aug 2017
              • 192
              • Long Island, NY
              • Weber Performer Deluxe w/ Slow 'N Sear Plus
                Pit Barrel Cooker
                Weber Genesis
                Flameboss 300
                Fireboard Extreme BBQ Edition
                Thermoworks Thermapen

              #9
              Thanks everyone for the advice, having never used this cooker before I was a little nervous about start time.

              Spinaker , I was totally wrong about not needing the extra time.

              This was a stubborn one and just sat and sat in the 190s. Finally pulled it off about 190 in the flat and 198 in the point to get an hour in the cambro before serving. It was delicious but the consistency was not my best.

              The point was excellent and probe tender but the flat was a bit rubbery. I think it needed another couple of hours. I've never separated point and flat before as I like to serve using the Sorkin slice but I am starting to see the wisdom of those who do.

              Bark was perfect and flavor was there. I'm totally sold on this pellet thing. The effort:result ratio makes so much sense.

              Click image for larger version

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              2021 Meat-Up In Memphis Canceled

              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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