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3lb Brisket Flat done in 3 hours Mini Max

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SkinnyV

SkinnyV Posts: 3,404

March 2015 edited March 2015 in EggHead Forum

Saw a CAB flat, and since brisket has been the theme here picked it up. Not as good as some in the past, but this was pure flat no point to help it out. Cooked at 300-325 degrees, finished early and ftc for 1.5 hours. Taste fine for a flat, the mini max struggled to hit 325 using the ci top (trying to keep holes small to maintain smoke) once i opened it , all was fine.

Image: https://us.v-cdn.net/5017260/uploads/editor/wk/aesypyz162zg.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/b1/qx8ewx9r3eyk.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/a3/agdoyqwmbbiv.jpg

Seattle, WA

WP_20150318_13_39_32_Pro.jpg 1.7M

WP_20150318_16_40_51_Pro.jpg 1.6M

WP_20150318_18_18_42_Pro.jpg 1.4M

WP_20150318_18_19_45_Pro.jpg 1.4M

WP_20150318_18_21_49_Pro.jpg 1.5M

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Comments

DMW Posts: 13,832

March 2015
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That looks great for a little flat. Your ceramic top has holes in it?

They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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SkinnyV Posts: 3,404

March 2015 edited March 2015
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Nt

Seattle, WA
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bweaver Posts: 112

March 2015
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Nice!

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Mickey Posts: 19,674

March 2015
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On the list to do

Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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cazzy Posts: 9,136

March 2015
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What a$$hole started the d-bagish brisket folded over a knife epidemic?

Just a hack that makes some $hitty BBQ....
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cazzy Posts: 9,136

March 2015
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Looks great man!!

Just a hack that makes some $hitty BBQ....
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nolaegghead Posts: 42,102

March 2015
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cazzy said:

What a$$hole started the d-bagish brisket folded over a knife epidemic?

Look within and you will find your answer, grasshopper.

______________________________________________
I love lamp..
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SkinnyV Posts: 3,404

March 2015 edited March 2015
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cazzy said:

What a$$hole started the d-bagish brisket folded over a knife epidemic?

Lol, where would this place be....where would it be

Seattle, WA
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YEMTrey Posts: 6,829

March 2015
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cazzy said:

What a$$hole started the d-bagish brisket boiling epidemic?

Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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GATABITES Posts: 1,260

March 2015
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cazzy said:

What a$$hole started the d-bagish brisket folded over a knife epidemic?

Who ever did isnt the only one who does it.....

XL BGE
Joe JR
Baltimore, MD
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SmokeyPitt Posts: 10,490

March 2015 edited March 2015
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If it was half as good as it looks then that is a home run.

Which came first the chicken or the egg? I egged the chicken and then I ate his leg.

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Monty77 Posts: 667

March 2015
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That looks amazing, I can almost taste it... I gotta try this in my MM

Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

https://www.flickr.com/photos/monty77/
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NPHuskerFL Posts: 17,629

March 2015
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Nice!

LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL
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