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My First Plateau !
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City Slicker
Posts: 95
I'm so happy, XL has held rock steady so far at 250 with el cheapo Duraflame lump, my first brisket hit 165 and is holding, been an hour now. Hope I am not jinxing things lol, but had to share the experience. Btw I am such a newb that I don't even know if the 6 lb brisket is a flat,point or packer, but sure did look good at the crack of dawn, after sitting in the fridge with Montreal rub squished all over it. Will post a pic of the results come what maym wish me luck.
Comments
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City Slicker,[p]It's a flat. Packers are 10+ pounds.
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City Slicker,
yup, nothing like the smell of cooking brisket at dawn!!life can't get much better.. good luck on your cook...
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City Slicker,[p]From what I understand, packers are at least 8 lbs. So, that ain't one.[p]Enjoy the cook! I remember the first good brisket I made and you are in for a treat!
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City Slicker,[p]Good luck! I've only done a few brisket flats, and the time those sat at plateau was astonishing. 90 minutes to 160, 5 - 6 hours to 190.[p]gdenby
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just did one tonight, was hoping it was ready for 5pm but
we had to wait until 7pm... worth the wait though!!
All rubbed up with rib stars brisket rub--- the wife said
it was the best tasting brisket she ever had--although
last time she said the dizzy pig rubbed was the most tender
---its all good, when you give it time :P
best regards
thorsten
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