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PostPosted: Tue Dec 23, 2014 2:54 pm 
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Joined: Wed Jan 01, 2014 8:02 pm
Posts: 458
Location: melbourne
Best of luck with it mate ;-)


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PostPosted: Wed Dec 24, 2014 1:09 am 
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Joined: Sun Dec 21, 2014 7:06 pm
Posts: 6
So I had a crack at brisket today, figured that 7 hours would be enough to do 2.5 & 2.3 lb pieces...lol wrong 12 hours later I was taking them off, and probably to early think I wanted another 90mins (but its after midnight) Internal temp was sitting at 165 when i took them off so I wrapped them in foil and let them settle back in the oven. Guess proof will be when we cut it up and try it....

I think this is going to be a bit of live and learn 8-)


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PostPosted: Wed Dec 24, 2014 9:28 am 
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Joined: Wed Mar 27, 2013 1:19 pm
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Location: Macedon Foothills (Sunbury), Victoria
Yeap jazza! Welcome to bbq! You'll get the hang of it.. Many a time dinner gets over shot and we find ourselves eating at 3am!

At 165*f internal, its gonna be really really tough.....

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Hark style offset smoker
1986 57cm Webber Kettle
Shiny Gasser
lil Brinkman
Charcol grill
Modded BBQ specialist
Creosote enthusiast
...... Sooooo wheres the brisket at??

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PostPosted: Thu Dec 25, 2014 10:09 pm 
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Joined: Sun Dec 21, 2014 7:06 pm
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Yer I figured as much......think I'll go for an early morning pre-dawn start next time :D


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PostPosted: Mon Jan 26, 2015 8:39 pm 
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Joined: Sun Dec 21, 2014 7:06 pm
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Thought I'd update that I've been using Santo's suggested method of the foil pouches and makes a world of difference. Usually prep 3-4 of them and pop them in one at a time every 40-45 mins depending on when the smoke stops.....smoke is way better controlled.....I'll stick with this until I buy my tube


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PostPosted: Mon Jan 26, 2015 8:54 pm 
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Joined: Wed Jan 01, 2014 8:02 pm
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Location: melbourne
jazza1971 wrote:
Thought I'd update that I've been using Santo's suggested method of the foil pouches and makes a world of difference. Usually prep 3-4 of them and pop them in one at a time every 40-45 mins depending on when the smoke stops.....smoke is way better controlled.....I'll stick with this until I buy my tube


Nice work jazza, glad it worked for u :)


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PostPosted: Mon Sep 26, 2016 2:03 pm 
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Joined: Mon Sep 26, 2016 1:58 pm
Posts: 1
Hi all,

I'm having similar problems with my Aldi smoker. I've been trying to get the temperature up to 150 C as per the recipe but can't manage to get it above 110 C. This is with the heat on full and wood chip box full too.

Any advice?

thanks,
Johann


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