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First brisket cooked.....I feel like I have given birth

Cooked @225 for 10hrs or so, foiled for the last 3 hrs just because I was afraid we were never going to eat...overall great meat but the bark wasn't what I expected.....maybe because I foiled it but I didn't seem to stick to the meat as I wanted...Can't wait to go at her again!!!


  • travisstricktravisstrick Posts: 4,866
    You can fix that by not cooking at 225. That's way too low for an egg cook. Try 250-300. I did my last one at 280 and it was great.
    Be careful, man! I've got a beverage here.
  • caneggercanegger Posts: 540
    Looks good. Where did you get it i'm just south of ottawa and haven't tried one yet
  • SpaightlabsSpaightlabs Posts: 729
    I did one at 275-280 today and the bark came out great,, didn't foil it...just let the brisket be the brisket.
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
  • SensFanSensFan Posts: 41
    Sweet thanks I am going to try that for sure and I forgot to add MAN I LOVE MY EGG....and I got the beef at lavergne western beef in navan
  • ScottborasjrScottborasjr Posts: 3,179
    225* is to low to cook unless you are retired and have nothing better to do.  Agree with @travisstrick you need to be above 250* at least. Nothing wrong with the product from today though. Welcome, and always post your cooks.  The rest of us need inspiration.
    I 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. 
  • BeerIAmBeerIAm Posts: 21

    My head is spinning now with all these things I want to cook!
  • BeerIAmBeerIAm Posts: 21
    Where are my manners?  Congratulations on your little one.  He is very handsome.
  • SpaightlabsSpaightlabs Posts: 729
    Thank you @beeriam - I too forgot to congratulate the proud papa - nice work!,
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
  • JRWhiteeJRWhitee Posts: 2,743
    Nice job, I love the Brisket.

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia

  • JSobotkinJSobotkin Posts: 30


    XLg BGE - JANUARY 2013


    Spare rib anyone? – Adam

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