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1st Brisket on the BGE
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jbenny
Posts: 147
So I did my first brisket on the BGE. Used Reo Fancy Rub on an 8.9 pound whole. Started at 225, and then brought it up to 250 for 1.5 hours and finally 275 for the last hour until it reached 195. Took it off, wrapped in foil and towel and let it sit for an hour.
I had a little panic when it hit the plateau at 154 and hung out there for awhile.
Used hickory wood with some cherry chips (cherry didn't do anything), best brisket i've done on BGE or other smokers!!!
It's missing that burnt end for a reason, that's the best part!
I had a little panic when it hit the plateau at 154 and hung out there for awhile.
Used hickory wood with some cherry chips (cherry didn't do anything), best brisket i've done on BGE or other smokers!!!
It's missing that burnt end for a reason, that's the best part!
Comments
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Very nice job! I need to do more brisket and try pastrami but yours looks great!
Bruce -
Looks mitee Tastee!
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Now you got me hungry for brisket! Looks great!
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That looks very very good to me, but what do I know I've only done one. :laugh:Dave San Jose, CA The Duke of Loney
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Mighty fine... I like that end piece too!!Large and Small BGE * www.quelfood.com
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Thank you, I was pretty worried about it because when i was at the store i asked them to cut it to 8-9 pounds and he took off a little more fat than i wanted. Still turned out delicious. If you're ever driving through Huntsville, tx stop at Reo Spices and Seasonings.
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Good job on the brisket.
When I can get a weekend off. Its brisket time :laugh: -
Briskit is by far my favorite BGE cook, and yours looks great! also ditto on the burnt ends.
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Nice brisket!
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Great looking brisket! Brisket is the only thing I haven't cooked in my egg yet. I will probably cook one at Christmas. Cooked a mess of pork ribs last night and they were perfect. The guys at my job today are jealous.
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