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Christmas Brisket
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NotoriousPAT
Posts: 21
Merry Christmas everyone! My Christmas brisket is trimmed and rubbed. I used a "fast" cook method once last summer and will do it again in the morning. I am planning to start low at around 225 for a couple of hours of smoke, then ramp up to about 300-325 to finish (with the last couple of hours in foil). After a few more hours resting in the cooler, it should be ready for dinner with friends and family. I found a nice 15 pound brisket that is about as big as you can fit in the large BGE (it is about 19 inches across).
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Looking forward to the details, hopefully with pix ....Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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Sounds good
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4 hours down in the low heat high smoke phase, time to ramp the temp and start making my injection marinade. I am taking a few pics along the way, I will post later.
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Here are the pics of the prep, cook, and initial slicing. The Christmas Day brisket turned out great. Best of all I had some left overs for some nice brisket sandwiches today!
Trimmed and rubbed. The 15# brisket was 19 inches long!
Placed in an XL Ziplock bag for overnight storage in the fridge. These bags are great!
On the BGE early Christmas morning. This is probably the largest brisket that could fit in a Large BGE.
Just about done. Next step, triple foil wrap to finish on the BGE and warm cooler.
The moment of truth. The foil was peeled back and success!
The first slices made it all worth the wait. Very tender, juicy, and delicious!
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