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Brisket was great! Thanks Mad Max.

BashBash Posts: 1,011
edited 3:43AM in EggHead Forum
Basically followed Max's directions, with influences from some other sites. I only foiled from 185 to 195.

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Started out as a 10.5 lb packer. After 14 hours on the egg (225/250/275) and 2 hours in the cooler (cooled from 194 to 173 in 2 hours), this is what it looked like:

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Sliced:

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And the messy plate (before the salad):

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It was very moist and tender. Kids thought it was better than hamburgers, and that's saying something.

Looking forward to burnt ends and brisket in gravy. :woohoo:

Richard

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