I also used to keep the smoky drippings captured in the Dutch Oven. Use those

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Oct 12, 2024
11:00:19am

TailgateU All-American

I also used to keep the smoky drippings captured in the Dutch Oven. Use those

juices as the liquid in a sausage gravy...

But do skim the rendered fat away.

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TailgateU

Bio page: TailgateU
Joined: Aug 16, 2017
Last login: Oct 12, 2024
Total posts: 11,200 (6 FO)

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Messages

Author

Time

Brisket in the pellet smoker last night, put it in at 9, checked it at midnight and 3 am

Skeptical Optimist Political Junky

7:19am

I'd eat it.

TailgateU

7:22am

Probably fine if you keep going low and slow until 195 or so

BlackBart

7:22am

You finished it in oven up to 203 ish? I’d imagine it will be fine. Let us know. Any idea why your smoker failed?

dingus79

7:53am

It said the temp sensor failed and it shut down

Skeptical Optimist

8:28am

You'll be fine. Just finish in the oven. You got plenty of smoke and I'm fact after about 8 hours

Adrielle

8:37am

I used to plan pork butts 4-5 hours of smoke on an offset smoker and finished in

TailgateU

8:44am

This is what indo every time. Pulls apart a lot better

tander123

9:52am

I also used to keep the smoky drippings captured in the Dutch Oven. Use those

TailgateU

11:00am

I'm curious how this turns out. Report back.

cougfanblue

12:02pm

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