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Sunday Brisket
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drgordon
Posts: 31
Tasty Sunday Brisket. 17 lbs before trimming. Rubbed with mustard and Char Crust Hickory molasses. Went in the egg at 10pm (people were coming over at 1pm the next day). Sucker hit 202 by 8am!!! No stall what so ever. So weird. FTC till one. Made burnt ends too. Turned out really great but a little dry.
Comments
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Great looking chunk there. What temp did you cook it on?Huntsville, Al LBGE
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250.
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Thermo(s) calibrated? I have experienced quick but not quite at that pace and not at 250*F on the dome. Good catch.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.
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Yeah my flame boss read the same as the dome temp I woke up at 7 am and was shocked. The flame boss that was set to keep it at 200 in case but still. That was crazy. Btw, here's a pic of my burnt end tacos. Tasty!
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