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Turbo brisket?

EggcelsiorEggcelsior Posts: 8,314
edited May 2013 in Beef

So I grabbed a 12 lb packer from le butcher and trimmed the big guy to just over 10 lbs. I Cowlicked it and put it on at 2300 at 248 grid.

This morning, I woke to the Maverick alarming that the meat was 190(probe test time) at 0650(grid 260). The meat wasn't quite buttery enough so I land o' lakes'd it for another hour. At 0800, I pulled this meteorite off with a point at 205 and flat at 196-198. Buttery all around.


It sure smells purdy... This was supposed to be dinner(pull off around noon) but will instead be lunch. It's been FTC'ing for just over 3 hours now. We will see...


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