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labor day brisket

ptrptr Posts: 24
edited November -1 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


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

  • 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 ;)

    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:


    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

    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
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