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Brisket on

Spring ChickenSpring Chicken Posts: 10,221
edited 12:36AM in EggHead Forum
I just put a 5# ($ .99 per pound) trimmed brisket on the Egg using my own dry rub concoction for the first time. And this time I did NOT put the rub on for an overnight treatment. I put it on about a half hour before the Egg was ready. Indirect on a raised grill with fat cap up. Three chunks (dry) of oak and two of mesquite for smoke. My plan is to keep it in the 210° to 225° range until ready, hopefully about 6:00 PM - 10 hours. If it starts to get done before then I may take it off for half an hour or so then put it back on. And if it looks like it is not getting done I may wrap in foil and replace. That's the plan. And some ABT's to help things along this afternoon.[p]Spring Chicken
Spring Texas USA

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