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Car Wash Mike, I started a little late...

SouthOfI10SouthOfI10 Posts: 213
edited 10:23AM in EggHead Forum
<p />Mike, I didn't get to start the brisket cook until 10:00 this morning. Cold as a witches you know what, too. Yeah, yeah, I know that Atlanta doesn't classify as cold compared to where AlaskanC is Egging, but these Northern winters are killing me! Heee. I followed your recipe and included the mustard slather prior to Raising the Steaks. Here it is going on Lola.
I added some beef broth going into the foil stage. Right now, it's resting in the cooler. I'll post back with a pic of the sliced product. It looks like it could be my best brisket yet.[p]Thanks for your help! Did you cook yours today or tomorrow?[p]Scott


  • SouthOfI10,
    I'm done, sliced and ready for tomorrow. Taking my egg to dads for 6 slabs of baby backs. This is a nice way to get a brisket done. I ended up injecting mine.
    I put mine on at 6 degrees. Pulled at 18 degrees a few hours later.
    I think you will be pleasanty surprised when slicing. Don't wait to long it might shred.
    Waiting for pics.[p]Mike

  • DSC00815.jpg
    <p />Car Wash Mike,
    By far my best brisket yet. Definitely not competition ready, but REALLY good. I got distracted and let the temp jump from 188 to 203 in what seemed like two minutes. Next time, I will repeat this precisely, except pull at ~185F.[p]DSC00817.jpg[p]It doesn't get any better than the crumbs...

  • SouthOfI10, that looks really tender and juicy...great cook. T

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