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The Water Cooler
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Smokin' day...
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<blockquote data-quote="Shadowrider" data-source="post: 2768310" data-attributes="member: 3099"><p>I found in my Cookshack (which is now Keelty's) that each brisket and butt has their own personality. There is no such thing as 1 or 1.5 or x hours per lb at any given cook temp. What is happening is at about 165'ish internal temp the fat starts rendering out. When that process is finished the climb will resume. I've had briskets stall for a couple of hours to as long as 5 hours and they were similar sizes and the same type cut (full packer). Butts are the same. </p><p></p><p>I still need a couple of small items for my BGE before I do a real long low and slow but I've done ribs on it and grilled a crapload of burgers, steaks and a chicken on it. Love the BGE! Sell that Traeger and get you one, you WILL NOT be sorry.</p></blockquote><p></p>
[QUOTE="Shadowrider, post: 2768310, member: 3099"] I found in my Cookshack (which is now Keelty's) that each brisket and butt has their own personality. There is no such thing as 1 or 1.5 or x hours per lb at any given cook temp. What is happening is at about 165'ish internal temp the fat starts rendering out. When that process is finished the climb will resume. I've had briskets stall for a couple of hours to as long as 5 hours and they were similar sizes and the same type cut (full packer). Butts are the same. I still need a couple of small items for my BGE before I do a real long low and slow but I've done ribs on it and grilled a crapload of burgers, steaks and a chicken on it. Love the BGE! Sell that Traeger and get you one, you WILL NOT be sorry. [/QUOTE]
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