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    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

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mar141

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  1. Brisket cook

    I was surprised how long a good insulated cooler and towels can keep a brisket hot. I also had a pair of bricks warmed up for extra thermal mass to keep the brisket above the 145 food safe temp. (although mine touched 140 at the very end)
  2. Brisket cook

    Every piece of meat is a different. My last brisket I smoked @ 230 degrees was 13.5lbs and cooked in 9.5hrs.. No stall. Although I'm guessing it has to do with the fat/water content and marbling in the brisket. Brisket came out great despite being a select cut! It just sat in my cooler for 7hrs after it finished cooking...
  3. I'm a long time lurker on the site, but never registered.. I just registered to say thanks to KenM for posting his settings. I bought a used Auber 1615 for my Akorn and dialed in the settings on Sunday. After partially covering up the intake my fan. (Unit came with a 10CFM) I had the Akorn sit at 225 (+ or - 5 degrees)for 10 hours, needless to say I was ecstatic. I'm currently waiting for my 6.7 CFM to come in the mail so I dont have to use a fan with duct tape..
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