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Brisket for Breakfast

edited November -1 in EggHead Forum
Well - put 11.5 lb brisket on at 10:pm last nite - stabilized at 260 dome & went to bed, anticipating a long cook; did spot checks overnite. At 3:00am polder showed 163deg. Got up at 7 & this puppy was done. Internal temps ranged from 205 to 196; dome temp had crept up toward 270. Polder & dome thermometers are both calibrated & work; did the potato/probe thing & determined that the grill temp was lagging approx. 10-12 deg behind the dome. Fork test also indicated it was time to take it off. So - brisket for breakfast - only thing is how it will go with the grilled sticky buns already on the menu. Wrapped it in foil & towels & put it in the cooler to rest awhile; reckon it'll be pick & snack the rest of the day. I did see that in Elder Ward's World Class Brisket recipe he says that at 275 dome he did an 11 pounder in 6-7 hrs. I'm wondering if this short cook time will produce a moister brisket - will see. Thoughts anyone? ERIC
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