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Finally did a brisket

LDRLDR Posts: 172

All my cooks had been fairly short before this attempt.  I had a 5.5# CAB choice flat from Edwards. The rub was 2 parts coarse black pepper, 2 parts kosher salt, and 1 part granulated garlic.  I used Ozark Oak mixed with four good sized hickory chunks on an LBGE.  Platesetter was legs up and had a drip pan with some apple juice.

Time and grate/meat temps were
8:15     255   61 (start)
9:15     264 133
10:15   259 156
11:15   270 163
12:15   268 171
1:15     262 172
2:15     257 178
3:15     261 194
4:30     270 203
pulled to FTC at 4:30 and sliced at 5:45

It came out alright, and pretty moist, but seemed a bit salty.  However, it disappeared quickly.  I'll have to hunt down some Byron's for the next one. I also think I'd pull it a few degrees sooner next time.

I also got a chance to use my new FoodSaver v3820.  It worked very well.

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