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Joining the brisket bandwagon

Mattman3969
Mattman3969 Posts: 10,458
in Beef
This was a 8lb premium select with a very small point. I rubbed with 50/50 Raisin the Steaks/ Brown Sugar. Put it in the egg at 6:30 and pulled at 5:00, the egg held steady at 260 for the entire cook. Final temp was 197* before it had dat buttah feeling. Taste was awesome, moisture was remarkable and smoke ring was very minor Oh well, I have been told that a smoke ring is like tan lines- neither affect the end product. imageimage

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • henapple
    henapple Posts: 16,025
    Looks awesome. ..I'll trade you Ozark Oak for that.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Anytime Tony!! That was actually a mix of OO & RW with hickory chunks cause I am outa oak. Next low n slow you should try the mix, I put the OO in first cause of bigger pieces and RW on top. I like both and really like when combined for the long cooks.

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter

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