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labor day brisket

ptrptr Posts: 24
edited 6:30PM in EggHead Forum
did my third brisket over the holiday weekend, the best one yet. 14.5 lbs took 16 hours to reach 195*. the point end was fantastic the flat was kinda dry. lots a greatphoto-3.jpg bark!photo-1.jpg

Comments

  • Exactly the way I like mine. Looks like a good job from here in Texas!

    Mike
  • Oh man does that look good. What temp and did you put any kind of rub it?
  • Looks good, all you need is some good New Orleans french bread ;)

    Jimmy
    Come visit NOLA
  • thirdeyethirdeye Posts: 7,428
    Just looking at the finish picture lets me know one thing....that must have been one long brisket when it was raw. :laugh:

    DSC01859a.jpg

    When the brisket hangs over the protection of the plate setter you can use a foil shield to protect the ends, most importantly the flat end because they sometimes taper down pretty thin. This can prevent drying out to some degree.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • ptrptr Posts: 24
    cooked at 225* grill, used the rub from Angelos in Ft Worth, TX.
  • ptrptr Posts: 24
    yep, had to fold over about 3" to fit my large.photo.jpg
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