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Turbo brisket?
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grillingunner
Posts: 116
I have done a turbo pork butt before but has anyone ever done a turbo brisket? Kind of have a craving for some brisket but don't have 24 hours to cook one
LBGE And MINI Egg
Comments
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I did one once (pre-BGE era) and so far its been the best brisket I have been able to make. 350°, drum smoker, foiled at 160ish, pulled when a probe went into the flat like a hot knife through butter.I prefer the lo n slo method, but turbo can't be beat for the savings in time.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Try searching here or on google with "turbo brisket and big green egg" in your query. I know it has been successfully done but I am not in the "turbo camp" so no help there.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I did a packer brisket last week pretty much like this and it was great. I probably let mine go a little past 160 before foil. I will definitely do it again.caliking said:I did one once (pre-BGE era) and so far its been the best brisket I have been able to make. 350°, drum smoker, foiled at 160ish, pulled when a probe went into the flat like a hot knife through butter.
I prefer the lo n slo method, but turbo can't be beat for the savings in time.XL,L,SWinston-Salem, NC -
I cook most of my brisket at 300 (ish) dome temp. Less than 1 hour per lb.Be careful, man! I've got a beverage here.
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No foil and put back on the smoker until around 195/205 then towel to coolergrillingunner said:So at 160 foil and pull off the egg?
Charlotte, Michigan XL BGE -
Foiled at 160, then let it cook until the flat probes like butter. IT in the flat would be about 195-205° when you pull it off the egg. The feel is more important than the temp. I probe with an ice pick, but folks use their thermapen, roofing nails, etc to judge how it probes.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I got schooled at a place in Lano, TX. What ever temp you need to get it gone in 6 hours. Foil at 145 till done.
All the briskets I did before this got dried out. Briskets are already lean and to keep it on the egg for 15+ hours to me is going to dry it out.Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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