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Virgin Brisket Cook

Mattman3969Mattman3969 Posts: 7,998
edited June 2013 in EggHead Forum
I had about a 6lb flat(I think) Got up and had the fire ready by 7am with 2 chunks of hickory burning all nice and pretty While temp was settling in at 250 I rubbed the Bad Byron's Butt Rub and put it on the egg. Once it hit 190 I started checkin with a skewer for tenderness. Finally at about 4:30 the IT was 201 and the skewer slid in & out like buttah.

On the egg right before pulling

After a 1hr rest sliced and juicy

This turned out way better than I expected which I wouldn't even have known where to start with this chunk of meat if it hasn't been for all the info here. Thank You


2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.


  • SpaightlabsSpaightlabs Posts: 1,821
    Nice smoke ring and very moist. Great job!
  • travisstricktravisstrick Posts: 5,001
    Beautiful looking slices
    Be careful, man! I've got a beverage here.
  • Charlie tunaCharlie tuna Posts: 2,191
    Nice looking brisket - first class smoke ring..
  • Mattman3969Mattman3969 Posts: 7,998
    Thanks Guys!!


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Very nice! Doesn't look like your first brisket could have gone any better.
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