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Master's Brisket
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Rebellab
Posts: 43
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.
LBGE
South Dakota
Comments
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That's the coolest part of the egg. You throw some cheap piece of meat on the smoker, and a few hours later it's a party and you're...The Man.
No more lame potato salad from me anymore at my potlucks.
Gittin' there... -
"Master's Brisket" sounds like Fido here got onto the counter, helped himself and is critiquing your handiwork. Glad to hear it's about golf.Flint, Michigan
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