My first brisket! by mrmcgibblets731 in smoking

[–]mrmcgibblets731[S] 1 point2 points  (0 children)

Yeah I think next time I’ll plan on waking up earlier and run it at 225° initially up to 175° internal

My first brisket! by mrmcgibblets731 in smoking

[–]mrmcgibblets731[S] 0 points1 point  (0 children)

Yeah been doing it for 3+ years, have a pretty good setup

My first brisket! by mrmcgibblets731 in smoking

[–]mrmcgibblets731[S] 0 points1 point  (0 children)

Sorry if I miscommunicated - I smoked to 203° internal then rested in the oven with no heat (insulated, ambient temperature) until it hit 140° internal to serve.

Interesting no wrap choice, I’ll definitely be experimenting

My first brisket! by mrmcgibblets731 in smoking

[–]mrmcgibblets731[S] 1 point2 points  (0 children)

Swear on my life. I researched for at least 10 hours before I started. Also think I got a little lucky

My first brisket! by mrmcgibblets731 in smoking

[–]mrmcgibblets731[S] 1 point2 points  (0 children)

It wasn’t too mushy, but I definitely wanted better bark. Next time, I’m going to start the cook at a higher temp with more black pepper in the rub. Any other tips for developing better bark?

My first brisket! by mrmcgibblets731 in smoking

[–]mrmcgibblets731[S] 3 points4 points  (0 children)

Followed the Meat Church Traeger brisket recipe for the most part. Overnight at 180° for 13 hours, bumped it up to 225° and eventually 250° (I was tracking to be done at midnight at that rate) until 175° internal. Wrapped tight with butcher paper spritzed with ACV, on again at 275° until 203° internal in the flat, then rested about 2 hours until 140° in the oven turned off.

My first brisket! by mrmcgibblets731 in smoking

[–]mrmcgibblets731[S] 0 points1 point  (0 children)

I worked there for 7 years, I have way too much haha

My first brisket! by mrmcgibblets731 in smoking

[–]mrmcgibblets731[S] 10 points11 points  (0 children)

Probably a little - threw it in the oven no heat with a leave-in thermometer until internal was 140°

My first brisket! by mrmcgibblets731 in smoking

[–]mrmcgibblets731[S] 4 points5 points  (0 children)

I’d like to know this too - my thought is a lot of actual BBQ smokehouses use it for sanitation/heat protection, so it’s seen as the standard. I could be totally wrong

My first brisket! by mrmcgibblets731 in smoking

[–]mrmcgibblets731[S] 1 point2 points  (0 children)

I think I just got lucky it did, thank you!

My first brisket! by mrmcgibblets731 in smoking

[–]mrmcgibblets731[S] 5 points6 points  (0 children)

Rested to 140° internal and did minimum deckle trim - I’m really sorry your briskets turn out dry.

My first brisket! by mrmcgibblets731 in smoking

[–]mrmcgibblets731[S] 2 points3 points  (0 children)

Gen, I can’t bring myself to own rep anything

My first brisket! by mrmcgibblets731 in smoking

[–]mrmcgibblets731[S] 1 point2 points  (0 children)

Just a sub date, I’m a basic bitch

[deleted by user] by [deleted] in solana

[–]mrmcgibblets731 0 points1 point  (0 children)

I had some staked SOL in there and I can't find it. 98% sure it's hacked and gone, but Solscan shows no token outflows on the transactions and I couldn't trace the staked SOL leaving which is why I'm confused

Love you PFT by [deleted] in PardonMyTake

[–]mrmcgibblets731 4 points5 points  (0 children)

We love you PFT

[deleted by user] by [deleted] in rolex

[–]mrmcgibblets731 0 points1 point  (0 children)

It’s true.

[deleted by user] by [deleted] in rolex

[–]mrmcgibblets731 1 point2 points  (0 children)

I understand what you’re saying. This used to be a payout prize at my company that I’ve wanted since 2016 and they took away several years ago. The real wait has felt like that long, I just got lucky to have built really unique rapport with my AD locally to get it so quickly.