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Brisket off the medium BGE
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Egghead_Joel
Posts: 23
Got a 5.5 brisket flat from the local Sam's Club. Injected it with some marinade ( beef broth, Boyd's beef base, and some Lee and Perrins ) and let it sit overnight. Put some homemade rub on it and smoked it one the egg for 8 1/2 hours at 250-270 degrees. I foiled it once it hit 165 degrees. Then into the cooler wrapped in towels for 2 hrs. It was yummy.
Comments
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looks good. my trackrecord with flats has been hit or miss.
Atlanta suburbs
Large & Mini owner
UGA Alum - Go Dawgs! -
I've done 3 so far and all have turned out well. For me I think to inject and then foil at around 165 is the key. Moist and tender. Try to pick out the most flexible piece of meat.
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I used a combination of hickory, mesquite, and pear chips just at the beginning of the cook.
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Pear chips? Where do you find those? that's one I haven't seenI raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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I got some pear, peach, and sugar maple chips from this site. Quality and reasonable.
http://samssmoker.com/bbq-wood-chips.html
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I've got sugar maple but pear and preach would be new thanksI raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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That looks great, i always back away from brisket -- i have to try this more !! thanks for posting.
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Looks great and is very similar to my method, I usually make flats do to availability or price. =D>Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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