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Another Brisket about to be DONE!

FritzFritz Posts: 179
edited November -1 in EggHead Forum
Cat is not the only one doing a brisket today, thouggh hers is a bit bigger than mine.[p]My polder should be buzzing any minute now.[p]A 5# brisket was rubbed last night and sat in the fridge while we slept. This morning at 7:30 a.m. I put it in Mr. Large. I went to work and came hoe to check on the meat at 1 pm. PErfect at 250* dome temp and 161* meat temp. When we arrived home at 5:30 things were still great with a meat tem of 192*. It is at 199* now. There was no liquid in the drip pan. I like to rely on the egg to control the moisture.[p]We are making a sauce as I type. SIdes will include salad and corn pudding.[p]Tasting results to come soon from Louisville. :-)[p]Gotta go. Eats demand my attention.[p]Fritz[p]
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Comments

  • FritzFritz Posts: 179
    We have done a couple of briskets before, but nothing like this. It was perfect. Very tender, flavorful and moist. We say this a lot, but this could have been the best thing we have done in the egg. Leftovers are going to work tomorrow.[p]BTW, we got this brisket for about $1.50 per pound at the local Kroger. What a steal.[p]Fritz
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  • CornfedCornfed Posts: 1,324
    Fritz,[p]Nice work! You brisket cooks are starting to get me inspired. I would like to try one like CW describes: the ones with four legs that are still mooing![p]Great work and enjoy,
    Cornfed

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  • JJJJ Posts: 951
    Fritz,
    Way to go Fritz. Knew you could do it.

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