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anez

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anez
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  • Brisket success (pics)

    Nothing to do this weekend so decided to do a practice brisket. 9.5 pounds after being trimmed. The plan was to take it slow at 240 overnight with digi q but I didn't shut the fan vent on digi q enough and found temp to be 290 when I woke up. Don't know how long it was at 290 but it sped up the cook quite a bit.

    Cook from 11 pm til 830 am. Pulled when temp probe slid in and out like butter, around 202 degrees.

    Ftc'd til lunch and it was great. Just did s&p rub, with water pan.

  • Re: The Christmas Beast...

    Man that looks good. Merry Christmas, Hapster. I always enjoy checking out your cooks.
  • Christmas brisket

    Trimmed it down last night (13.5 pounds to about 11 pounds-ish, maybe less) last night and put it on the egg around 11 p.m. PT. Rubbed with black bart's brisket rub (first time using). cooked at 235 with digi Q. pulled around 12:15 p.m. PT. now FTC for 4-5 hours for dinner. can't wait to cut into it.

    Merry Christmas, everyone.
  • Re: Sunday Cook...

    hapster your cooks are awesome.
  • Bone-in ribeye reverse sear (pics)

    Did this for the first time the other day and it turned out great. Indirect at 285ish til 115ish internal then bumped up to 700 and 60 seconds on each side. Man it was good. My dogs enjoyed some of the scraps.
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