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2nd Try at Brisket

Put the brisket, 10.5 pound packer, on at 9:00 pm Saturday evening at 250 for approx 18 hours FTC for 3 hours. This one came out great, tender and moist.



  • flemsterflemster Posts: 260
    Blurry picture, but looks like it has nice bark and smoke ring.... Congrats.

    Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
  • SpaightlabsSpaightlabs Posts: 829
    Looks great - nicely done!
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
  • lousubcaplousubcap Posts: 7,596
    Too early in your career for such a home-run!!  Congrats on a great looking cook-enjoy the moment as the cook can be quite fickle.
    Louisville   L & S BGEs 
  • Looks good. Awsome cook.  =D>
  • GA_DawgsGA_Dawgs Posts: 273
    Looks like it may make you sick, you should pack it up and send it to me just to make sure :D
  • MrossMross Posts: 338
    Quit bragging. Looks great!
    Duncan, SC
  • jccbone62jccbone62 Posts: 199
    Very nice.  I haven't tried one yet but hope it doesn't take too many tries to get one right.  Good work on yours....
    XL owner in Wichita, KS
  • yeah buddy. That looks awesome

  • MdavidMdavid Posts: 4
    I have become convinced that most brisket problems involve too much heat/too little time. I use whole packers 10-14 lbs and aim for 24 hours at 220-230. I finish it in the oven double wrapped in aluminum foil. So far I have had no disasters. The oven allows me to get some sleep without having to worry about temp creep!
  • MdavidMdavid Posts: 4
    And BTW, congrats on your brisket--looks like it came out great!
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,915
    Looks delicious!
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
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