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Uh-Oh! I think I nuked my brisket!

GhostlightGhostlight Posts: 22
edited November -1 in EggHead Forum
So I got up this moring in my pollen induced haze (I hate all things Spring!) and popped the brisket on the egg @250. I swear I saw a recipe somewhere that said that was the temp to run it at, but after it was on for a few hours it had already passed through 180 (isn't it suppoed to dwell in the 170s for hours???). I shut it down and have the temp at 210 now (trying to get it back to around 220). The brisket is at 183. I'm going to let it stay on till the meat hits 195 and pull and wrap for a few hours, but am I destined for beef jerky or tender goodness? Thanks in Advance.


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