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 Post subject: stage 2
PostPosted: October 22nd, 2013, 9:38 am 
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Baby Stumps

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Butts and brisket ready to wrap I told myself all night iwasnt going to wrap but I couldnt help it didt want to much smoke since I was just putting the bones on. Question????? Can anyone tell me why my flat is so dark almost burnt I put the flat closer to the left side of the cooker temp was abot 270-285 flat wasnt real thin either I didntbuse my guru fan just the probe for temp my fan cord is ruined but it still maintained rock solid temps.


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Xl baby AKA CLUBBER LANE
MEADOW CREEK BBQ42
DigiQ dx2 10 cfm
Maverick et 732
Taylor brand thermometer (thermapen is on the way)
Family Dollar grill !!!!! (First grill I ever bought its on its last legs!!)
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 Post subject: Re: stage 2
PostPosted: October 22nd, 2013, 5:19 pm 
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I don't know what to say on your brisket flat? I do mine around 255 pit temp, and wrap once internal reaches 160-170.

I'd still love some slices of that piled high on a bun.

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 Post subject: Re: stage 2
PostPosted: October 22nd, 2013, 7:54 pm 
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smokingeverythang wrote:
Butts and brisket ready to wrap I told myself all night iwasnt going to wrap but I couldnt help it didt want to much smoke since I was just putting the bones on. Question????? Can anyone tell me why my flat is so dark almost burnt I put the flat closer to the left side of the cooker temp was abot 270-285 flat wasnt real thin either I didntbuse my guru fan just the probe for temp my fan cord is ruined but it still maintained rock solid temps.

What kind and how much sugar was in your rub? White and brown sugars can't take as much heat as Turbinado sugar. You're just over the threshold with your temperatures for white and brown sugars. Longer times can make these lower-burning-point sugars turn dark sooner.

What wood? Pecan, cherry and some oaks can darken. Yeah, just one meat if it gets more flow and has more brown/white sugars.

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 Post subject: Re: stage 2
PostPosted: October 22nd, 2013, 9:37 pm 
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Baby Stumps

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Bob in Fla wrote:
smokingeverythang wrote:
Butts and brisket ready to wrap I told myself all night iwasnt going to wrap but I couldnt help it didt want to much smoke since I was just putting the bones on. Question????? Can anyone tell me why my flat is so dark almost burnt I put the flat closer to the left side of the cooker temp was abot 270-285 flat wasnt real thin either I didntbuse my guru fan just the probe for temp my fan cord is ruined but it still maintained rock solid temps.

What kind and how much sugar was in your rub? White and brown sugars can't take as much heat as Turbinado sugar. You're just over the threshold with your temperatures for white and brown sugars. Longer times can make these lower-burning-point sugars turn dark sooner.

What wood? Pecan, cherry and some oaks can darken. Yeah, just one meat if it gets more flow and has more brown/white sugars.
Yes sir white sugar and brown in my rub I always use just brown but for some reason as important as today was I tried some diff glad It worked!!!!! Thanks bob

_________________
Xl baby AKA CLUBBER LANE
MEADOW CREEK BBQ42
DigiQ dx2 10 cfm
Maverick et 732
Taylor brand thermometer (thermapen is on the way)
Family Dollar grill !!!!! (First grill I ever bought its on its last legs!!)
R&V works Cajun fryer



For this message the author smokingeverythang has received gratitude : Bob in Fla
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