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Last Night's Brisket

WazooWazoo Posts: 150
edited 4:37PM in EggHead Forum
Son is home from LSU and his follow-on summer studies program overseas, so we did up a few briskets to chow down and celebrate the homecoming. Cooked these at ~325 for 4.5 hours with a good deal of smoke. One was around 5(+)lbs, and the other near 7lbs. Turned out rather nicely, if I do say so.





  • I would hit that
  • eenie meenieeenie meenie Posts: 4,392
    Wazoo, your brisket looks so moist, tender, and yummy. That's a good way to welcome home your son. :)
  • Mr HollowayMr Holloway Posts: 2,034
    Big George's BBQ wrote:
    I would hit that

    :laugh: :laugh: :laugh: :laugh: :laugh:
  • Adult ADHDAdult ADHD Posts: 150
  • Adult ADHDAdult ADHD Posts: 150
    This weekend I am gonna put my big girl panties on and do my first brisket. Hopefully, I have read enough posts that it will be YUM.
    Enjoy your son !!! My son, a senior at Ga. State, is in China this summer studying with Ga. Tech. During this trip, the BGE has come into our lives. He is a foody, and I am gonna have to do something special for him too.
  • rsmdalersmdale Posts: 2,472
    Nice job on the Brisket Wazoo,your son will enjoy that.


  • WazooWazoo Posts: 150
    He did Morocco -- International Studies, concentration in Arabic. He got REAL TIRED of cous-cous... The BGE hasn't cooled off for a week, with back-to-back cooks.

    Good luck with your brisket! Key is (for me) to get the meat to 200 degrees internal -- comes out very tender.
  • Adult ADHDAdult ADHD Posts: 150
    Morocco would be awesome. Our children are so blessed to have these opportunities. When we first married, my husband was in the service; that allowed us to live in W.Germany and travel Europe for 3 years.
    My son gave me a digital thermometer for Christmas and beieves that temp is the only way to cook also. I will go for the 200.
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