5698k Posted July 23, 2015 Author Report Share Posted July 23, 2015 Love my CyberQ! Robert Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 23, 2015 Report Share Posted July 23, 2015 Robert I can see why you like your CyberQ:) It looks like things are right on track:) Quote Link to comment Share on other sites More sharing options...
5698k Posted July 23, 2015 Author Report Share Posted July 23, 2015 I really do. I've been chastised for using one on a kk, because they're so easy to control, but I say, use the technology available!! Robert 1 Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted July 23, 2015 Report Share Posted July 23, 2015 I love these real-time cook diaries. Keep it coming Robert Quote Link to comment Share on other sites More sharing options...
5698k Posted July 23, 2015 Author Report Share Posted July 23, 2015 Here's the paper, I got it from Amazon. Brisket at 160°, And wrapped. Robert 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 23, 2015 Report Share Posted July 23, 2015 Can't wait to see and hear about the unveiling:) Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted July 23, 2015 Report Share Posted July 23, 2015 What have you put together to connect your alligator clip to? Quote Link to comment Share on other sites More sharing options...
tony b Posted July 23, 2015 Report Share Posted July 23, 2015 It's a probe tree, so you're measuring the actual air temperature next to the meat and not the grate temperature (if you clipped the probe to one of the grate rods). https://www.bbqguru.com/StoreNav?ProductId=55 I use a simple DIY version. Old wine cork, bottom trimmed to fit between the grate rods, with a toothpick stuck in the top. Clamp the probe to the toothpick - viola! Note: use a real cork, not one of the plastic ones!! 1 Quote Link to comment Share on other sites More sharing options...
5698k Posted July 23, 2015 Author Report Share Posted July 23, 2015 ^^^^what he said. ^^^ Robert Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 23, 2015 Report Share Posted July 23, 2015 Liking what I see so far. The only problem is that I cant enjoy the finished product. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 23, 2015 Author Report Share Posted July 23, 2015 Well hopefully there'll be something to be envious about!! Robert Quote Link to comment Share on other sites More sharing options...
5698k Posted July 23, 2015 Author Report Share Posted July 23, 2015 Definitely a stall, 3° in three hours. Robert Quote Link to comment Share on other sites More sharing options...
tony b Posted July 23, 2015 Report Share Posted July 23, 2015 Suppertime is approaching fast! Better get through that stall in a hurry!! Quote Link to comment Share on other sites More sharing options...
Poochie Posted July 23, 2015 Report Share Posted July 23, 2015 Time for a Saints koozie with a cold one in it. But I'll bet I'm late on that advice. I did one brisket with butcher paper and it was the best I ever cooked. Good luck! 1 Quote Link to comment Share on other sites More sharing options...
5698k Posted July 23, 2015 Author Report Share Posted July 23, 2015 Suppertime is approaching fast! Better get through that stall in a hurry!! I could always bump up the temp, but this time I'm gonna see it through, I want to keep the results as pure as possible. Robert Quote Link to comment Share on other sites More sharing options...
tony b Posted July 23, 2015 Report Share Posted July 23, 2015 We appreciate your sacrifice in the name of BBQ science! Fingers crossed you're not eating supper at midnight! Quote Link to comment Share on other sites More sharing options...
5698k Posted July 23, 2015 Author Report Share Posted July 23, 2015 I have backup, but I appreciate your concern!!😎😎😎 Robert Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 23, 2015 Report Share Posted July 23, 2015 That stall is a killer. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 23, 2015 Author Report Share Posted July 23, 2015 I'm actually a bit encouraged, it tells me that the paper isn't suffocating the brisket! With foiling, there is no stall. Temp has started to rise, so the stall was fairly minimal, I'm likin it! Robert Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 23, 2015 Report Share Posted July 23, 2015 Grrrreat:) Quote Link to comment Share on other sites More sharing options...
