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July 4th Brisket

atbarratbarr Posts: 26
Well the rain held off until I got everything going. I put a chimney cap on top to keep the rain out, and a baggie over the remote transmitter. I won't need to open until late this evening. You can't beat a BGE. Some French's mustard and Butt rub.

A.T.
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Comments

  • bigguy136bigguy136 Posts: 901

    Looks like a great start.

    I have a 19 lb going on Saturday morning.

    Big Lake, Minnesota

    Large BGE, Stokers, Adjustable Rig

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  • DMurfDMurf Posts: 479
    Are those two flats?
    David
    BBQ since 2010 - Oh my, what I was missing.
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  • atbarratbarr Posts: 26
    Yes sir, two flats.
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  • lousubcaplousubcap Posts: 5,785
    I would put some foil under the parts that are exposed outside the drip pan to cut down on the overcook possibilities.  Flats are tricky but even the singles and strike-outs are good in Q sammiches.  Enjoy the cook!
    Louisville
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  • atbarratbarr Posts: 26
    Yep, I'll remember that next time. I'm still having trouble keeping my BGE smoking for over 5 hrs. So there in my oven at 230 degrees.
    image
    Brisket 2.JPG 170.3K
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  • henapplehenapple Posts: 13,259
    5 hrs... What sort of problems?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • atbarratbarr Posts: 26
    The temperature was at 180, when I pulled them.
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  • sporktaorsporktaor Posts: 16
    Maybe a hiQ would help with ash flow. Could be charcoal with a lot of ash or old ash build up.
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