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Horned Frog Athletics
Scott & Wes Frog Fan Forum
OT: Smoker Recommendation
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<blockquote data-quote="Frog-in-law1995" data-source="post: 2904407" data-attributes="member: 67018"><p>Just saw your question about the water pan. I honestly can’t tell a difference. I don’t do it much at all because it just means more to clean up. In an offset, though, I might be more inclined.</p><p></p><p>As for the chewy flat...couple thoughts. While 204 is probably perfect, don’t use internal temperature to tell you when it is done, use it to tell you when to start checking to <em>see</em> if it is done. It’s done when your thermometer probe or a toothpick can go in and out without resistance. Similar to when a baked potato is done. I start checking around ~200, maybe a little earlier for wagyu. And the single biggest cause of chewy brisket is not cutting directly across the grain of the meat. You want the shortest possible muscle fibers. Being off by even a little bit can really affect the texture. I always cut a small notch perpendicular to the grain on the flat end before smoking so I know where to cut later.</p></blockquote><p></p>
[QUOTE="Frog-in-law1995, post: 2904407, member: 67018"] Just saw your question about the water pan. I honestly can’t tell a difference. I don’t do it much at all because it just means more to clean up. In an offset, though, I might be more inclined. As for the chewy flat...couple thoughts. While 204 is probably perfect, don’t use internal temperature to tell you when it is done, use it to tell you when to start checking to [I]see[/I] if it is done. It’s done when your thermometer probe or a toothpick can go in and out without resistance. Similar to when a baked potato is done. I start checking around ~200, maybe a little earlier for wagyu. And the single biggest cause of chewy brisket is not cutting directly across the grain of the meat. You want the shortest possible muscle fibers. Being off by even a little bit can really affect the texture. I always cut a small notch perpendicular to the grain on the flat end before smoking so I know where to cut later. [/QUOTE]
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Horned Frog Athletics
Scott & Wes Frog Fan Forum
OT: Smoker Recommendation
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