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Last Active
  • Re: Egg not getting up to temp...

    Got it. Will take the whole thing apart and shop vac it out. Thanks so much everyone!
  • Re: First Time Brisket Cook

    YES!!!  Looks like you nailed it!  The flat is never going to be as good as the point.  The point is the reason people love brisket.  Congrats on the cook!  Hopefully it's the first of many!
  • Re: First Time Brisket Cook

    Awesome! Looking forward to pics!
  • Re: First Time Brisket Cook

    @CP92 glad to see this thread!  Looks like you're doing great!  I've not experienced big differences between dome and grid temp on my maverick.  The difference only exists briefly when you're heating the ceramic.  Once you've had the egg going for a while they even out.  Since you had the egg running and stabilized for some time, the dome temp had a chance to come to parity with the grid temp, and it should remain that way for the whole cook.  Anyway, keep us updated.  Looks like things are going well!

    As to the whole leftovers question, once you slice brisket--point or flat--it oxidizes almost instantly.  The meat toughens up and develops a shiny silver hue, and there's really not much you can do to stop it.  Leftovers can be done, but they're a far cry from brisket straight out of the egg or smoker.  If you're planning on doing leftovers, I'd advise keeping a hunk unsliced.  Reheat the whole thing in the oven at 200 or so, then slice just before eating.  Still won't be as good as the first night, but definitely better than eating the stuff pre-sliced.  

    And yes, the advice to watch Franklin's tutorial on slicing is definitely worthwhile.  You can downgrade a brisket if you don't slice it properly.  Franklin does a good job showing you how to get it done right.  
  • Re: What are you


    Where'd you find that! I just found a bottle of William larue weller, but I've never had the Handy or Sazerac. I'm on a mission to find those.
    I've got a friend who works in the industry. He gets me stuff from time to time. Recently he got me the Handy. He also got me William Larue Weller. Both are just insanely good. Like you, I'm also trying to get my hands on Sazerac 18. Tough bottle to find!

    Enjoy your Larue!
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