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First Brisket Done

JohnnyHJohnnyH Posts: 17
edited November -1 in EggHead Forum
Delicious. I couldnt have been happier. Cooked the 9lb packer for 13 hrs at 235 dome until internal was 192. Foiled and coolered the entire brisket for 2 hrs then seperated the point and flat. The point went back on for burnt ends and the flat went back in the cooler. I didnt sauce the burnt ends, rather let people sauce there own. [p]I also made homemade white bread on the egg for Texas toast. You cant buy unsliced or thick sliced bread here in NY. [p]After slicing I couldnt get to the camera fast enough so the pics are after the carnage. Thank you for all the tips and advise I got on this forum.[p]100_1770.JPG[p]100_1772.JPG[p]100_1769.JPG[p][p]
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Comments

  • Smokin' ToddSmokin' Todd Posts: 1,104
    JohnnyH,
    Excellent! And I like how you left it up to your guests t sauce or not. Everyone is happy. I wouldnt be suprised if there were a few who took a slice of bread with a slice of the beef on it.
    Hungry for Q in the am,
    ST

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  • FlaMikeFlaMike Posts: 648
    JohnnyH,
    During the 2 hrs in the cooler, did you shut down the egg and restart later, cook something else, or just keep it going?

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  • Smokin' Todd,
    great looking bread too ! Were you happy with the juiciness of the brisket ? It looks pretty good from the pic.

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  • JohnnyHJohnnyH Posts: 17
    FlaMike,[p]I used that time to ramp the temp up to 400 to bake the bread, then cooled it back down to 250 to finish the burnt ends. I also heated the beans as well. [p]There seems to be nothing the egg cannot do.[p]John
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  • JohnnyHJohnnyH Posts: 17
    City Slicker ,[p]Most of the flat was pretty moist. Only the very thin end was slightly dry but not bad. Just add them to the burnt ends.[p]It seems to dry quickly after slicing.

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  • DougDoug Posts: 132
    JohnnyH,
    You gotta be fast when the meat is that good. I have used a traditional BBQ for several years now and avoid doing brisket because of the burn time involved. I would have to get up a couple of times during the night to keep my traditional BBQ smoker going. I'm looking forward to a longer burn time with the Big Egg.[p]Doug

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  • JohnnyHJohnnyH Posts: 17
    Doug,[p]What a diffrence the egg makes. I didnt touch the damper or add fuel once during the cook. I still had half a load of lump left after doing a brisket and baking bread. Amazing. I also came over from an offset and that was a chore.
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