My 6.3 pound brisket came off the egg yesterday about 1pm. I pulled it off right after the plateau was completed (about 175).
Let it rest on a cutting baord for about 45 minutes and proceede to slice the whole thang up to dehydrate. Ended up munching on a few pieces and it was awesome.tender and moist. Pulled apart in some areas, but overall a very sliceable brisket. I was suprised how perfectly done it was at 175.[p]Anywho, after 7 hours in the dehydrator, 6 pounds of brisket is now confined to 2 very small vacuum bags....total weight including bags...8 oz.
9 or 10 Jalapenos, 2 big bell peppers, 4 hungarian peppers, and a huge vidalia onion have been reduced to even smaller proportions.[p]Thanks for everyones tips and help...jerky next.