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First Brisket
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BamaBackdraft
Posts: 318
Went on the egg at 8am with a 170 grill temp for a 2 hour cold smoke. Drip pan had apple juice and a small splash of apple cider vinegar.
After two hours eased the grill temp up to 225. Pulled the 7lb flat when internal reached 160.
Foiled added a cup of beef broth and returned to the grill. and slowly eased the grill temp up
to 275. Pulled the flat at 5:30 when internal reached 190, Toweled it into the cooler for an hour rest. Sliced and poured the broth over it. Served with red tater salad, Apple Pie Baked Beans, fresh corn.
Never had brisket before so don't have nothing to compare it to. wasn't fork tender but could cut with a butter knife. not much of a smoke ring but was juicy. Will try to get more smoke in it next time. Was so scared of drying it out don't know if the foil and broth cut down on the smoke ring?
After two hours eased the grill temp up to 225. Pulled the 7lb flat when internal reached 160.
Foiled added a cup of beef broth and returned to the grill. and slowly eased the grill temp up
to 275. Pulled the flat at 5:30 when internal reached 190, Toweled it into the cooler for an hour rest. Sliced and poured the broth over it. Served with red tater salad, Apple Pie Baked Beans, fresh corn.
Never had brisket before so don't have nothing to compare it to. wasn't fork tender but could cut with a butter knife. not much of a smoke ring but was juicy. Will try to get more smoke in it next time. Was so scared of drying it out don't know if the foil and broth cut down on the smoke ring?
Comments
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Looks good bama, I haven't got the nerve up yet. I will as soon as some goes on sale though.
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The way meat is shooting up it will be better to buy now. If you wait until it goes on sale it will be for the same price it is now.
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Congrats, Bama, that's not an easy cook by any means.
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Good Job my man. I have yet to try a brisket. Probably close to the 4th of July for me.
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Looks good from here. I'd be happy with it if it were my first. I don't want to talk about my first brisket. It still gives me shivers just thinking about it. :pinch:
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Nice first go! If it wasn't as tender as you desire, try taking it up to 200 internal next time. I actually think the magic # is more like 202-205 before pulling. Trust me, if you have that liquid in the pan, and avoid opening the lid, you won't dry it out.
It's always good to see true southerners giving the Brisket a try!
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