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Brisket time

ArlingtonGrillArlingtonGrill Posts: 54
edited August 2012 in EggHead Forum
I bought a 7 1/3 pound brisket and planning a low/slow cook. From what I've read it seems like a good dome temp is 225? Already have it rubbed down and in the fridge and will bring it to room temp before putting on the egg. Am I right that this should take 1.5 to 2 hrs per pound meaning I'm looking at between 11 and 14 hours? I've done several pork butts however this is my first brisket. I assume it stalls the same? Thanks for any advice.

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