Whole packer this time, point and flat not separated this time. 275* currently resting until vacuum packed into 4-5 oz packages for consumption date of our choice.
Top Senior Member
And Yet another Brisky...
Whole packer this time, point and flat not separated this time. 275* currently resting until vacuum packed into 4-5 oz packages for consumption date of our choice.
1500CXLD, Amerique, PG1000, Tappecue, Thermopen
Good Meat deserves a REST!
It's done when it's done and
If you're happy with the results, that's ALL that matters
Top Senior Member
Doug -
What are you using to get your smoker to 275?
Remember: If it weren't for marriage, men would go through life thinking they had no faults at all
Top Senior Member
I have modified it with an Auber PID. I have also wired in a switch so it can operate either with the OEM T-stat or the PID AND also and additional off switch.Originally Posted by DReeves
That was just a little extra for safety I felt comfortable with so it could not be turned on with the Auber in circuit. I cook both my Ribs and Brisket at 275 with
less than 3* temp swings. Also have a wall mounted probe to read box temperature.
1500CXLD, Amerique, PG1000, Tappecue, Thermopen
Good Meat deserves a REST!
It's done when it's done and
If you're happy with the results, that's ALL that matters
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