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My best brisket (flat) to date! (Texas style)

FrachlitzFrachlitz Posts: 17
edited March 2013 in Beef
So - im a BBQer far far away from Texas (Denmark), but i still love the idea of the old ways of doing BBQ.

The result = endless trials with brisket, and this i my best to this date!

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The meat is a Flat - the only cut i can get in Denmark - but i found US meat! Its around 4-5 pounds.
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It was rubbed with - taaaaaaa daaaaaa - salt and pepper 50/50 ;-)

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And the placed in the Egg in this beautiful snowy landscape. The temp was 230 F dome (not outside :-) With cherry and apple chips for smoke. Was unable to find oak :-( (What should be the "texas" smoke for brisket). 
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I pulled the meat at 154 F (after around 5 hours)
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.... to wrap the brisket in paper.

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And back to the egg!
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I pulled the meat at 192 F (but i think it could have taken a bit more), that was around 3-4 hours after wrapping.
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And damn - that was guuuuuud!

It was served with Mac'n'cheese, Sweet fries and slaw :-)
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Griller from Denmark, Europe (BigGreenEgg Large, Weber Q300, Weber Gold 57cm)

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