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Jul 27, 2024
12:01
:50
pm
NarfUte
All-American
I’ve done 100+ briskets on a gmg, char griller gravity, and now a Goldee’s offse
T. Definitely makes a difference and is no hassle…
I no-wrap everything until done and then foil for long resting. The long rest makes the biggest difference to final quality
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NarfUte
Bio page
NarfUte
Joined
Nov 22, 2005
Last login
Jan 6, 2025
Total posts
4,381 (3 FO)
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Messages
Author
Time
<< Deleted >>
SuperTank
7/27/24 11:25am
Did you wrap?
brj8
7/27/24 11:25am
<< Deleted >>
SuperTank
7/27/24 11:27am
Foil or paper?
brj8
7/27/24 11:28am
<< Deleted >>
SuperTank
7/27/24 11:29am
What was your final temp?
brj8
7/27/24 11:30am
<< Deleted >>
SuperTank
7/27/24 11:41am
Water boils at a lower temp up here so you don’t need to cook it to as high of
NarfUte
7/27/24 11:27am
<< Deleted >>
SuperTank
7/27/24 11:30am
Yeah in the cook chamber, just get one of those small aluminum pans and keep
NarfUte
7/27/24 11:31am
I wouldn’t go through the hassle of doing this. I don’t think it’s needed. Even
kotacoug
7/27/24 11:52am
I’ve done 100+ briskets on a gmg, char griller gravity, and now a Goldee’s offse
NarfUte
7/27/24 12:01pm
Agree about the rest. 100%. But i don’t think the water bath is nec at all
kotacoug
7/27/24 12:54pm
I would bet you hit the second stall in the high 190’s and smoked through it.
NarfUte
7/27/24 11:38am
Change the meat from Pork to Elk
bruincoug
7/27/24 11:31am
Maybe just a one off. I’ve smoked plenty of meat in Utah. Haven’t really changed
kotacoug
7/27/24 11:50am
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