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Old 04-17-2021, 10:16 PM   #3
Six Point
Join Date: Oct 2011

Not after this past freeze but had a similar situation last summer. Needed a couple of briskets for an event last summer. So I ran down to the camp house, seasoned the meat, go the pit holding at 220, threw on the meat, drank beer watched temp till about 3:00 am. (I never open the pit until Iím done.) at 3:00 all looked good and the briskets should have been ready to rest about 6:00. Took a nap, woke up at 6:00 open the pit to to see my 2 perfectly smoked briskets look like 2 lumps of charcoal about the 1/4 of the size that they started. I have 2 thermometers on the pit now.
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