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first brisket in the books
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sumoconnell
Posts: 1,932
Just salt and pepper for rub. I peppered first, let it sit in the fridge for a few hours and salted right before I went on the egg. Put it on at 4am, 225ish. No crutch, indirect the whole time. Egg was stable and never added coals. I stirred with a few hours left since I was inexperienced. It didn't need it, there were plenty of coals- and it basically clogged my grate with ash. Had to open my bottom grate much more to keep 225 afterwards.
Reached 195 IT at 5 pm, FTC for an hour. Pretty tasty, not much left. :-)
I just learned the best part off cooking your own brisket - it's first dibs on burnt ends.
Happy Cinco folks!
Reached 195 IT at 5 pm, FTC for an hour. Pretty tasty, not much left. :-)
I just learned the best part off cooking your own brisket - it's first dibs on burnt ends.
Happy Cinco folks!
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Austin, Texas. I'm the guy holding a beer.Comments
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That looks perfect. I'd be all over that.Be careful, man! I've got a beverage here.
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Looks like you hit a home run at your first plate appearance! Congrats!!Just a hack that makes some $hitty BBQ....
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Looks great!
Incredible job on your first brisket cook. I have yet to do one and would be happy with those results.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Thanks guys - means a lot. I forgot to mention, I used Ozark oak today for the first time. I used b&b before that and was not happy with it. Ozark oak is much much better, fast light and came to clear smoke quickly.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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great job. looks perfect to me.Keepin' It Weird in The ATX FBTX
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