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Easter Brisket

MinneggsotanMinneggsotan Posts: 44
edited 9:35PM in EggHead Forum

Turned out pretty good :)


  • Very nice. What did you use for a rub?
  • It was Elder Ward's brisket rub from the "recipes" section minus paprika (cause I ran out!) with a little extra raw sugar cause the Mrs. likes things a little sweeter and pure Ancho vs. chile powder. I was a little worried about the excessive sugar, but it turned out!
  • BigCharBigChar Posts: 113
    Looks great! What was your time and temp on this cook?
  • 225-300 dome for 14 hrs. then rested foil/towel wrapped in a cooler for 2 hrs. The temp got away from me for awhile (I dozed off!) and dipped too low. I think that's why it took so long.
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