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Let's get it on!

brycosbrycos Posts: 137
edited September 2012 in EggHead Forum
Actually got it on already.  My first briset.  My wife is pretty doubtful that it will turn out right but I told her it would be alright 'cause I got a real-live Texan telling me how to do it. 

Comments

  • Good luck!
    Green Eggin' in Lafayette, Louisiana
  • brycosbrycos Posts: 137
    3 hrs in and it's at 139.  That seems a little high.  The dome is reading 275.
  • brycosbrycos Posts: 137
    Thanks, good to know.
  • brycos said:
    3 hrs in and it's at 139.  That seems a little high.  The dome is reading 275.
    You haven't hit the stall yet.  If you were like me on my first overnight brisket I was up every couple of hours checking on it. 

    I just put a 12.5 lb beast on 20 mins. ago.  The Stoker has it under control for the night.
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    Welcome to the Swamp.....GO GATORS!!!!
  • brycosbrycos Posts: 137
    Thanks guys.  Dave, where in Fla are you?
  • brycos said:
    Thanks guys.  Dave, where in Fla are you?
    Titusville, FL.  East of Orlando, FL.  You?
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • brycosbrycos Posts: 137

    I live in Boone, NC (mountains). Lots a Floridians have 2nd homes here.  Need to take the kids to Disney soon.

  • brycos said:

    I live in Boone, NC (mountains). Lots a Floridians have 2nd homes here.  Need to take the kids to Disney soon.

    Boone, NC..is beautiful!  I love the western NC scenery.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • brycosbrycos Posts: 137

    Hudgens ring a bell
    I've met some Hudgens.
  • brycosbrycos Posts: 137

    1st brisket done with few left overs.  Overall I'm pleased but will try Travis method next time.  The flat was drier than I wanted. The burnt ends rocked. 

    Maybe I'm just spoiled after trying the sous vide bisket at the eggfest in Winston-Salem last week.

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