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Master's Brisket

Since I purchased the egg, I have done a brisket for Masters Sunday and had golf buddies over. 13.5# brisket before trimming Rub: season salt, pepper, garlic powder, cayenne pepper Went on the BGE around 7 pm last night Pulled to separate flat (cooler) from the point (cubed and back on the egg) at 11:30 DigiQ set at 275 (I think it is time for a new gasket) I had a few issues, temp swings I did have a sample prior to stash things away, and it was fantastic.
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LBGE

South Dakota

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