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Brisket Sunday

Rebhanmh
Rebhanmh Posts: 79
in Beef
Couldnt find a packet so settled for a 8.7 pound flat. Started out at 200 and let it settle for an hour before I passed out. Did an Aaron Franklin recipe and it is truly delicious. Did not foil until after I took it off the egg and FTC for 5 hours. Woke up to it being done in a little over 8 hours and the dome temp at 270. I expected the temp to raise in the egg overnight but not that high, oh well.
LBGE
Atoka, TN
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Comments

  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Looks great!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • SGH
    SGH Posts: 28,988
    Great looking grub brother. Nice job. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lousubcap
    lousubcap Posts: 36,666
    Dang-that's a home-run right there.  Enjoy the eats-wish I had a brisket cook going.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Highlife
    Highlife Posts: 4
    Looks great bud. Had the heat rise on mine also, but got the meat off at 207F. It was perfect. I did a full packer. Can't wait to get another one!!!
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  • Rebhanmh
    Rebhanmh Posts: 79
    Nice dude! I got lucky and when I woke up it was at 195 at the thickest point and 203 at the smaller side. So I pulled and wrapped immediately. Can't wait to put a packer on te BGE and get me some solid burnt ends!
    LBGE
    Atoka, TN
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