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Long term Brisket

Jim R.Jim R. Posts: 103
edited 7:36AM in EggHead Forum
Started 3+ Brisket 10am. Fire held at 250 like a rock (with Mickeys T's rings)Still only at 180,it was a choice cut and just the flat.The one thing that I did wrong,(that I can think of)not letting the meat sit out for 45 minutes or so.Just let it sit or jack up the temp?

Comments

  • WooDoggiesWooDoggies Posts: 2,390
    Jim R,[p]That puppy has got to be past the plateau and ready.
    Poke it with your polder and if it slides in and out easily, pull it off, wrap it in foil, let it rest at least 30 minutes and chow.
    Let us know how it turns out.
    Cheers![p]WD

  • Jim R.Jim R. Posts: 103
    WooDoggies,
    Your the man!!!Went out and it had popped up to 90 checked with polder,slid in and out and served.This was small but just about the best meat from the BGE,and thats hard to say with all the "butts" that have been great.

  • Nature BoyNature Boy Posts: 8,414
    Jim R,
    Nice work Jim (and WD). Briskets are like magic when they come out right. Sounds like you did that piece-o-chest righteously.[p]Beers to you....on a full stomach of course!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Jim R.Jim R. Posts: 103
    Nature Boy,
    Got so excited I cooked up a salmon fillet,just a little olive oil and garlic pepper.Searching for more,really over the edge(BGE).Side note: the fire was perfect for the salmon on the grill extender at 350.About five pounds of fun tonight.

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