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Fast Brisket is done...

Clay QClay Q Posts: 4,415
edited November -1 in EggHead Forum
I last left off with the brisket running indirect at 375° dome with some hickory smoke.
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When the meat hit 150° internal I went to foiling. Back on the egg, I cut the heat down to 300° dome to slow things a bit. My target meat temp was 200° internal.
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After hitting target I blanketed with more foil and rested the whole package in the kitchen oven, heat off, to rest for 1 hour. Then I pulled off the aluminum, threw on some hickory chips and seared the beef one more time.
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With anticipation I sliced....
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:woohoo: I did it!
Juicy, hint of smoke, flavorful, tender brisket! And with DP Raising the Steaks Seasoning this brisket tasted like steak especially around the crust areas.
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Plated with coleslaw, some chips, a pickle and Becks brew to quaff. Outstanding! A big thank you to Vidalia1 for his recipe, "Fast Brisket"! :cheer:

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