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Turbo Brisket Success - With Pics

Cookinbob
Cookinbob Posts: 1,691
edited September 2013 in EggHead Forum
Covered this in another post, but thought I'd condense.  Did a ~ 10 lb packer (pre-trim weight) today on my XL.  In short, I smoked at 300 deg grate temp for 3-1/2 hours, then foiled for another hour to reach 203 internal temp.  FTC for three hours then served. Absolutely a great cook!   Used Hickory chunks for smoke, for rub used the same sugar/paprika/salt/pepper rub I use for pork.  I will repeat this one - it's going in my recipe file.
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY

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