Agree about the rest. 100%. But i don’t think the water bath is nec at all

Jul 27, 2024
12:54:02pm

kotacoug All-American

Meat quality, rest time and end point pull temp/donemess is 99% of the success. I like to keep cooks as simple as possible.

This message has been modified

Originally posted on Jul 27, 2024 at 12:54:02pm

Message modified by kotacoug on Jul 27, 2024 at 12:56:32pm

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kotacoug

Bio page: kotacoug
Joined: Jul 20, 2002
Last login: Jan 6, 2025
Total posts: 82,756 (4,788 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

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