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Brisket Sunday
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
Atoka, TN
Comments
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Looks great!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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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. -
Dang-that's a home-run right there. Enjoy the eats-wish I had a brisket cook going.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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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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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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