[tschmidlin]

One of my club guys sent me this link - good article.
http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html

[Joe Sr.]

Nice.  You've made me hungry.

[euge]

Thanks Tom! That was very informative. I hadn't noticed a "stall" but just thought it was part of the process. I'm very familiar with the Texas Crutch but since I've had (eaten) substandard brisket done that way I eschewed that process when taking on brisket for the first time. Now I realize they were just lousy or unenlightened bbq'ers.

I will try it next time. Gonna gave to get a !@#$ remote probe thermometer now.

[Slowbrew]

Thanks Tom! That was very informative. I hadn't noticed a "stall" but just thought it was part of the process. I'm very familiar with the Texas Crutch but since I've had (eaten) substandard brisket done that way I eschewed that process when taking on brisket for the first time. Now I realize they were just lousy or unenlightened bbq'ers.

I will try it next time. Gonna gave to get a !@#$ remote probe thermometer now.

You'll find more uses for the remote thermometer than smoking meat. 

I use mine to monitor the temp of my mash and sparge water while its heating so I don't have to go outside to check the temp.  I mash and sparge inside in my basement shop (a walkout) but use my turkey cooker outside on the patio.  It makes heating water January much more comfortable in Central Iowa.  8^)

It also showed me that my oven runs 10 deg low.  That finally explained why turkeys never got done on time in my kitchen.

Paul

[weazletoe]

I thought this thread was going to be about something else. Insert bathroom joke here.....

[punatic]

The same thing happens when you're pulling hearts.  When the temp starts to rise again you know you're getting into the tails.

[tubercle]

The same thing happens when you're pulling hearts.  When the temp starts to rise again you know you're getting into the tails.

  You also get a little jump when the heads start thinning out.

  ---so I'm told.