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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

packer brisket

uncledaveuncledave Posts: 87
edited May 2012 in EggHead Forum
I just picked up a 14.5 lb. brisket from Cashway. $2.50 a lb. I am cooking it for Sunday night. Low and slow. I plan on cooking at a 225 grid and am shooting for a 200 internal. Roughly how long of a cook am I looking at? I picked up some brisket rub at Cabela's that says to mix it with a gallon of water and basically brine the brisket for 6-8 hrs. I have never heard of this, Of course the bottle of rub claims to be championship grade. Anybody familiar with this?

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