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Finally posted and finally a good brisket

WolfpackWolfpack Posts: 2,024
Took me a while to post but I wanted to thank everyone for their advice- especially you Texas fellas.  This is my 3rd brisket and first one i have been happy with.

Was about 8.5 lbs packer rubbed with Bad Byron's and cooked at 275 degrees.  Took off at around 200 when probes were very easily sliding in.  Next time I have to try to do burnt ends.

image
Greensboro, NC

Comments

  • yes! That's what I'm talking about


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • cazzycazzy Posts: 8,841
    Yep...Great job! Looks awesome!!
    Just a hack that makes some $hitty BBQ....
  • hapsterhapster Posts: 7,431
    Looks perfect! Enjoy
  • Hi54puttyHi54putty Posts: 1,863
    Jealous. I'm 0 for 2 on brisket. My best one was barely acceptable. Congrats on figuring it out.
    XL,L,S 
    Winston-Salem, NC 
  • WolfpackWolfpack Posts: 2,024
    One doesn't make figured out... Maybe more of a case of blind squirrel meet nut :))
    Greensboro, NC
  • YEMTreyYEMTrey Posts: 3,956
    Looking good! Nailed my first brisket today as. Well. This site is wonderful.
    XL and a Mini Max Egg in Cincinnati, Ohio
  • lousubcaplousubcap Posts: 10,994
    edited May 2013
    Congrats on the cook-and @Wolfpack-you are wise with that assessment.  Those brisket gods can change the game without any heads-up.  For now, enjoy the victory!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • henapplehenapple Posts: 15,581
    Stupid?.. What's a burnt end?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • lousubcaplousubcap Posts: 10,994
    Many take the point and when removed from the flat-cube it up, slather in q sauce and then wrap in foil and toss back on the BGE for 1-2 hours to get crispy.  Details are beyond the scope of my memory  right now.  But "all good".
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • henapple said:
    Stupid?.. What's a burnt end?
    It's something yankees do with the best part of a brisket :))


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • cazzycazzy Posts: 8,841


    henapple said:

    Stupid?.. What's a burnt end?

    It's something yankees do with the best part of a brisket :))




    I've made numerous briskets and I just don't think I can bring myself to doing that to my precious point.
    Just a hack that makes some $hitty BBQ....
  • travisstricktravisstrick Posts: 4,932
    That looks amazing. 
    Be careful, man! I've got a beverage here.
  • calikingcaliking Posts: 8,535
    WOW! That brisky looks stellar. Fantastic. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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