I was surprised to see you pull it at 225°. I usually pull mine around 200-205°, but as long as it probes like butter you’re golden. Looks delicious! What kind of smoker is this?
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I was surprised to see you pull it at 225°. I usually pull mine around 200-205°, but as long as it probes like butter you’re golden. Looks delicious! What kind of smoker is this?
It's a little propane Camp Chef Smoke Vault, 18" Vertical Smoker. They go for around $300. I use pellets with it most of the time for smoke. My son has a $1500 Traeger and he can't smoke a brisket anywhere close to mine LOL I pull mine at 225 because when I started doing these I was pulling at the same temps you do but instead of slices pulling into two neat pieces, the slice would stretch and then snap apart, kinda rubber-like. I get a nice jiggle on it when I take it off but this one I wrapped too soon and didn't get the smoke ring I wanted. I saw that cream cheese smoke you did, going to have to try that. I've done some cheddars and gouda before. If it's smoked I'm down with it. Thanks for stopping by!