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Turbo brisket??
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hondabbq
Posts: 1,980
http://thebbqbuddha.com/big-green-egg-turbo-brisket/
This article came in on my twitter feed today, so I thought I would share.
Anyone ever done a brisket this way?
Comments
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I have not followed that exact procedure, but I have blasted a few briskets at real high temps before.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That's how Myron cooks his brisket - hot and fast.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Wonder if just as good not adding the foil?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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As @SGH notes he and @nolaegghead (at Brisket Camp 1 I believe) did a true hi-temp brisket with good results.
That said, one of the benefits of a BGE cook is the SWMBO eggscape time. Why cut into that good deal? FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
@lousubcap 100% agreed... unless for some reason you do not have the time. Then a "turbo" cook is ideal.
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"Yeah hon--remember how good that last brisket/pork butt/rack of ribs was? It was only that tasty b/c I kept such a close eye on it for the 14 hours it was cooking and having other people out by the cooker would be a distraction..."
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Yeah . . . you need to make sure the mission is appropriately timed and fully achieved.
http://www.nbc.com/maya-and-marty/video/astronaut-with-tom-hanks/3044447
It's a 302 thing . . .
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