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Tomorrow night's dinner is on

FiremanyzFiremanyz Posts: 661
edited September 2013 in EggHead Forum
Just put tomorrow nights brisket in. This will be my first overnight low and slow brisket. I have done two using the "Travis method" but none over night. Grill is settled in around 225 and I have some big chunks of white oak in with it.
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  • Great pics, good luck!
  • Love the yard
  • DMWDMW Posts: 7,829
    Enjoy, I love overnight cooks.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit - King Kooker Fryer
  • It's been holding between 210 and 220 with the outside air at 56 degrees. Im going to bed and ill check on it in a few hours.
  • Just went and checked the temp had climbed a bit. It was up around 280 to 290. I decided to open it and see what the temp of the meat was. So at ten hours it was 156 in the flat. Looks like I got a ways to go.
  • At fifteen hours it is still only 165 in the flat and 170 in the point. We are getting there but very slowly.
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  • bo_mullbo_mull Posts: 348
    That looks good. I wish my family would eat brisket, I would cook me up a big ol piece meat like that. Unfortunately I am the only one that would eat it and most of it would probably go to waste.

    Cleveland, TN.

    LG BGE, PSWOO2, Stoker WIFI.

  • FINALLY done was on for almost 17 hours. I had to cut the tip off of the flat to taste it. All I can say is YUMMMM. Can't wait to eat it tonight. The second pic is a small cooler that I was able to fit it into.
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