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1st brisket

pineypiney Posts: 263
edited September 2012 in EggHead Forum
I started my first brisket today at 5:30am I injected it yesterday with beef broth, this morning I covered it with yellow mustard, then coated it with John Henry's Sugar Maple Rub. As of right now the temps are 228 grid 154 meat I feel I have hit "the stall" because the meat temp just stopped climbing sometime ago. Just wish me luck on this one I have been listening close to what Travis, Cen-Tex, Bubba Tim, and everyone else suggest. I will keep everyone posted.  
Lenoir, N.C.

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