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Brisket for Mother-in-law's B-day

I've had my egg for a yr now and have done about 3 briskets, but this is the first one I've done any posting on. Actually really the first time I've posted any of my cooks. I'll put up some pics of the process and would like comments and feedback. Here is some info so far:

Its a USDA Choice, 9.08 lbs. I didn't trim any fat anywhere (let me know if you think I should have) but it was pre-trimmed. Lathered the top side w/ yellow mustard to start. Topped that with Dr. BBQ's rub (see recipe on link http://www.drbbq.com/drbbqfavoriterecipe.php). I then added just the rub to the fat side as well, wrapped in saran wrap, then in foil, then put in the fridge around 11:30 p.m to sit over night. I have added pictures of my prep.

I plan on prepping my egg around 7am and getting the meat on there around 8am. Cooking @ 250 then FTC-ing it for a few hrs. I'll keep everyone posted on whether I'm still married afterwards!!
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Comments

  • Here is a little update. Got the meat on a little later then I wanted to. Put it on around 8:50ish while temp climbed and had a steady temp of 250 around 9:20. At 12:30 temp is still solid at 250 and the internal temp of the meat is 150.

    Will keep you updated
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  • Just a question, why mustard? what would that do for it? I know that people do it but why? I dont think I would do it, im just curious. does look good so far.
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  • ShiffShiff Posts: 1,231
    mustard is said to make a a better bark and helps hold on the rub.  After cooking, there is no mustard flavor since it gets burned off.
    Barry Lancaster, PA
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