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First Travis Style Brisket

JRWhiteeJRWhitee Posts: 2,669
edited October 2013 in Beef
I just put on my first Travis Style Brisket, I have done a lot of Briskets and they turn out great but thought I would check this style out. I got a #11 Brisket at the Restaurant Depot but I could not find any Allegro Hot and Spicy in Atlanta so I used Stubbs Texas Steakhouse Marinade, sea salt and pepper and a bottle of Yuengling Beer, and chunks of Oak from a Jack Daniels Oak Barrel I got in Tennessee. I plan to chop up the Flat portion to use in my Chili for the Eggfest on Saturday and make Burnt Ends out of the Point. Also, this is my first cook with my replaced new Egg base.
                                                                    
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Large BGE 2006, Mini Max 2014 
Founding Member of the Green Man Group cooking team.
Johns Creek, Georgia




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Comments

  • Hope it all goes well JR!
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    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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  • Chris_WangChris_Wang Posts: 1,253
    Good luck. Can't wait to try your chili Saturday!

    Ball Ground, GA

    ATL Sports Homer

     

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  • RACRAC Posts: 1,500
    Keep us posted.

    Ricky

    Spring, TX

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  • JRWhiteeJRWhitee Posts: 2,669
    edited October 2013
    5 hours into the cook the Egg temp had been stabilized at 285 the Flat was at 200 and tender and the point was at 175 so I separated them double foiled the Flat into the cooler with towels. The Point went back on the Egg.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • JRWhiteeJRWhitee Posts: 2,669
    edited October 2013
    The Flat took 5 hours and the Point finished in 6-1/2 hours, FTC'd for 3 hours and tried a few slices. It was very good, nice little smoke ring it was moist and the flavor was fantastic. Thanks @travisstrick I will be doing this again.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • travisstricktravisstrick Posts: 4,851
    I'm glad it worked out for you. Looks good enough to eat.
    Be careful, man! I've got a beverage here.
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  • JRWhiteeJRWhitee Posts: 2,669
    edited October 2013
    I'm glad it worked out for you. Looks good enough to eat.
    Thanks Travis, the Stubbs Steakhouse marinade flavor was very good too.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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