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K_sqrd

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Posts posted by K_sqrd

  1. It sounds like you are cooking hot and fast. I wonder if your thermometer is not accurate. You can

    test it by using a pot of boiling water. It should read close to 212 deg. F. Wrapping the brisket will

    cause moisture to build up and soften any bark. You could try unwrapping the brisket for the

    last 20 minutes of so when nearing your target temp to allow the bark to dry a bit.

  2. No reason you can't do that. It's what ever works for you. I've done that with briskets and butts

    when it was getting late and I wanted to finish the cook. I put the meat in a pan, covered with foil

    and put in the oven at about 225 to 250 till the next morning. No problem. I think there is a thread

    on the forum here someplace that covers this topic.

  3. Several years ago there was a gentleman on another forum who smoked his peppers

    on a Weber Smokey Mountain or WSM. His site is no longer available, but I did find this

    link at the WayBack.archive site.

    http://web.archive.org/web/20030801063348/http://www.randyq.addr.com/

    The Chipotle info is here...

    http://web.archive.org/web/20030603185409/http://randyq.addr.com/chiles/chipotles.html

    Link to Next Page is at the bottom of each page.

     

     

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