{"id":134,"date":"2014-08-31T11:02:08","date_gmt":"2014-08-31T11:02:08","guid":{"rendered":"https:\/\/imnotallowed.com\/wp\/?p=134"},"modified":"2014-09-01T14:20:12","modified_gmt":"2014-09-01T14:20:12","slug":"another-brisket","status":"publish","type":"post","link":"https:\/\/imnotallowed.com\/wp\/?p=134","title":{"rendered":"Another Brisket"},"content":{"rendered":"

Fire is already going. I have hickory and cherry chunks for smoke. Brisket is just salt, pepper, and garlic.<\/p>\n

 <\/p>\n

\"brisket-rubbed\"<\/a><\/p>\n

 <\/p>\n

At the 3 hour mark, brisket was 130 degrees internal. Smoker is running around 225 degrees.<\/p>\n

\"brisket-3-hours\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

It is getting there. The brisket hit a stall 7 hours in. Bumped up the smoker temps to 300.<\/p>\n

\"getting-there\"<\/a><\/p>\n

 <\/p>\n

It was done in about 9 – 9.5 hours. Internal temp was 192 or so. Let it rest for 45 minutes while I cooked the remaining items<\/p>\n

\"brisket_done\"<\/a><\/p>\n

\"sausage2\"<\/a><\/p>\n

 <\/p>\n

Sliced flat then point.<\/p>\n

\"slice_flat\"<\/a> \"slice_point\"<\/a><\/p>\n

Table with sides<\/p>\n

\"table\"<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Fire is already going. I have hickory and cherry chunks for smoke. Brisket is just salt, pepper, and garlic.     At the 3 hour mark, brisket was 130 degrees internal. Smoker is running around 225 degrees.     It is getting there. The brisket hit a stall 7 hours in. Bumped up the smoker … Continue reading Another Brisket<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-134","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/posts\/134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=134"}],"version-history":[{"count":5,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/posts\/134\/revisions"}],"predecessor-version":[{"id":147,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/posts\/134\/revisions\/147"}],"wp:attachment":[{"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}