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2nd Try at Brisket
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Bustersdad
Posts: 311
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.
Comments
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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
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Looks great - nicely done!
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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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Looks good. Awsome cook. =D>
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Looks like it may make you sick, you should pack it up and send it to me just to make sure
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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 awesomeKeepin' It Weird in The ATX FBTX
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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!
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And BTW, congrats on your brisket--looks like it came out great!
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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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