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Jimmy Johns ... it's what's for dinner

Jeepster47
Jeepster47 Posts: 3,827
Yesterday I saw a "center cut" of brisket in the local grocery store.  3.25 lbs and I wouldn't have to take out a home mortgage to buy it.  Hmmm ... nice marbling and the fat cap has been trimmed a little.  Haven't cooked a brisket yet, so decided to give it a try.  Remembered folks saying one to one-and-a-half hours is a loose estimate for brisket.  So, on it went at 10:15 this morning ... should be done after 5 hours at the latest ... great that will allow time to practice FTCing.  Hmm ... not working ... so much for rules of thumb.  Thus, the trip to Jimmy Johns for dinner ... brisket will have to be a snack tonight.

Used Oakridge BBQ's Black Ops Brisket Rub, filled the egg with Rockwood and hickory chips, set the DigiQ for 250 degrees and have been watching the temp slooooooooooowly climb for the past 8.5 hours.  IT is currently at 196 degrees and is starting to probe very nicely. Will give it another 30 minutes and it should be at 200 degrees and do that buttuh thing.

Here it is at six hours.

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One very positive today is that the DigiQ has worked flawlessly all day.  The Maverick, DigiQ and dome temps have been within 10 degrees of each other for the entire cook.  One addition today was a short piece of bamboo skewer wedged in the track to tighten up the space at the rear edge of the lower vent door.




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With that addition, the lower vent is really tightened down and very little air can leak in now.

Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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