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Hey Chuck re:Sunday's Brisket

jerseymatt
jerseymatt Posts: 112
edited November -0001 in EggHead Forum
Well this is the 2nd time this has happened to me. Digital camera battery ran dead and I had to feed the masses. It was awesome. It went for about 15 hrs at 225. Never did get 190, but it was 183 when I took it off. Wrapped in foil, into the cooler. I cut it w/ a plastic spoon! The butcher shop down on Rt. 38 in Mt. Holly has good cuts w/ nice fat caps.[p]Also - I have noticed a flaking from the top of my egg lately. Should I be scrapping that build up?[p]Thanks for the intrest
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  • Smokin Joe
    Smokin Joe Posts: 441
    JerseyMatt,
    Glas to hear the brisket turned out great. I love brisket & like to cook it too. As far as the flaking - assume mean inside the egg?? If yes, just run it wide open and give it a good cleaning that way. I usually do this after firing up some steaks. I'll throw the daisy wheel on the grid too just to cook off the gunk on things. That should do it. Joe
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  • jerseymatt
    jerseymatt Posts: 112
    Smokin Joe,
    thanks for the tip
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