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Good Morning Brisket Fans
Sandbagger
Posts: 977
Here is the brisket update. I put these on at 3 am and after 5.5 hours, the three are at 170 degrees and my guess working through the plateau. I think in an hour or so, I'll foil the three to prevent them from drying out.[p]I sure want to slice off the burnt end, fry up a couple eggs and start the day right, but I am being a good boy. Tom
Comments
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Sandbagger,
Come on, go for it. No one will miss that itty bitty piece.
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Sandbagger,
Its Saturday for Gods Sake. Personally, I would want to make sure there were edible for the company.[p]Mike
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Sandbagger, if you had layered those briskets with some nice thick bacon, you'd have your breakfast treat and never even have to spoil that pristine brisket. Good reason to try some more. They do look good (I saw the picture first).
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Wise One, I bow at the feet of the wise one. Great idea. Tom
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