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I have tried some briskets in the past, but never nailed one. I grabbed a choice 15lb brisket from the local meat market today. The goal is to eat tomorrow around 5-6pm. I will do as I always do with the bbq guru holding the egg at 225 or 250 or whatever you pros advise. I plan to rub with mustard and some seasoning of choice tonight when I get home from bowling around 9pm. I can have the egg ready as soon as 10pm most likely. I have an adjustable rig combo so I can get the brisket higher in the dome, and cook indirect with a pan of water/beer/whatever underneath. I have apple, hickory, and cherry chunks available.
With that said, what time do you pros think I should put it on, and are there any tips you have for me. I know Cen-tex helped me before (1.5yrs ago) but I still haven't nailed one.
Seeing as how I spent $73 on this monster @ 4.89/lb, I really want it to be the first home run. The plan is to check for tenderness after the guru and thermapen read 195-200* fork test, then rest in foil and cooler for at least an hour.
See, I have the basics, now I need to put it all together. Thanks for the tips and advice in advance, I will post pics as I go.
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