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My fourth attempt at brisket

FajingFajing Posts: 34
edited June 2012 in Beef
Every time it gets a little better. I'm using a Bobby Flay recipe at [url]http://www.foodnetwork.com/recipes/bobby-flay/smoked-spice-rubbed-texas-style-brisket-on-texas-toast-recipe/index.html[/url]

Last time the brisket was good, not perfect. I am trying to keep the dome temp lower this time.

But the beans were killer.
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Comments

  • troutgeektroutgeek Posts: 455
    He uses the crutch and pulls the brisket off at 185.  Hmmm.  Let us know how it turns out.  It was certainly juicy on his video.
    Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber 22.5" One-Touch - Weber Smokey Joe
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  • FajingFajing Posts: 34
    I need the crutch. Last time it came out good, much better than the other recipes I had used. I didn't watch the video before. It wasn't that moist but my Egg got up to almost 300 at one point. This time that hasn't happened, so...

    I still need the crutch though.
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  • DocWonmugDocWonmug Posts: 266
    LBGE
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  • FajingFajing Posts: 34
    Thanks Doc. It came out really good but I'm not sure if the people I served would have told me if it wasn't.
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