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Last Night's Brisket
Wazoo
Posts: 150
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.
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Comments
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I would hit that
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Wazoo, your brisket looks so moist, tender, and yummy. That's a good way to welcome home your son.
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Big George's BBQ wrote:I would hit that
:laugh: :laugh: :laugh: :laugh: :laugh: -
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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. -
Nice job on the Brisket Wazoo,your son will enjoy that.
GOOD EATS AND GOOD FRIENDS
DALE -
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. -
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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