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Brisket last night

ShiffShiff Posts: 1,556
edited 9:20PM in EggHead Forum
We were having some company, so I decided to cook a brisket. It was a 6 pound flat (still haven't found a packer cut nearby).

I put it on at 7:15 AM (225-250 grid temp) and figured it would be done around 5. The temperature hit the plateau and just stayed there. At 4 PM I finally wrapped it in foil with some chicken broth and hoped for the best. The temperature finally started to climb and by 5:30 it was 200 degrees and tender. It was a little on the dry side, but I figure that is due to the brisket being a flat without much fat.

Company came at 6 and enjoyed the briskt.

Here is a picture at the start - covered in mustard and rub.
DSC06166.jpg

5 hours later
DSC06168.jpg

and finally being served. Not much of a smoke ring this time.
DSC06169.jpg
Large BGE
Barry, Lancaster, PA

Comments

  • YetiBobYetiBob Posts: 60
    looks yummy - i usally give 2 hrs per pound for brisket. Often it takes less than that, but then I wrap it and cooler it. They seem to come out moist after a nice long rest in the cooler....
    In Maryland
  • Sooner EggSooner Egg Posts: 578
    nice cook, looks great :woohoo: thanks for sharing the pics with us
  • ShiffShiff Posts: 1,556
    I've cooked about 5 briskets and they have all come out tender, but not extremely juicy. All of them were flats of 5-8 pounds.

    I'm going to renew my look for a packer cut and try that next time.
    Large BGE
    Barry, Lancaster, PA
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