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Brisket At The Chicken Ranch - The Movie
Hey Spring Chicken,
I like your set-up! How maqny hours did you cook it and at what temp? (dome and internal?)
Thanks. I planned to cook it about 11 to 12 hours @ 225° grid temp (285° dome temp)using an adjustible rig with the point on top and flat on the bottom. I wanted to take it off about 4:30 and start slicing at 4:44.
But about midnight I said to heck with it and lit the Egg and set the Guru at about 210°. I waited until about 1:15 AM and put the brisket on direct from the frig. I figured the lower temperature would allow me some extra time to get some sleep.
Well, I finally got about an hour's sleep from 7:00 to 8:00 Am only to be awakend to go to the hospital for a scan. I quickly checked the Egg. The point was already at 179° so I took it off, wrapped it in foil and a towel and put it in the cooler.
The flat was just coming out of plateau at 168° so I lowered the Guru to abut 195° and rushed to the hospital. Three hours later the flat was holding steady at 190° and did so for another five hours until I took it off. That's about 15 hours total.
We started slicing shortly afterward.
Next time I'll put it on about 6:00 AM @ 225° grid and take it to 190°.
I just had too much other stuff going on this time.
I thought it was a bit dry but others thought it was good. Did have a nice flavor though.
Spring "Sleep Has Its Limits" Chicken
Lake Conroe Egger
I held off as long as I could considerin that I had the video camera in my hand! Lucky for me Spring Hen took over for a few minutes and I jumped right in there! It was really good and the rub was perfect. I checked the pantry when I got home and found that I too had a bag of the Texas Wild rub compliments of Village Idiot. I think it will be perfect on beef ribs. Gotta go shopping.
The brisket was wonderful (even had a bite for breakfast) and the movie was once again a masterpiece!
Thanks to you and Hen for a special evening.
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