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Super Bowl Brisket - SRF Black (Pic heavy)

I finally got around to putting my 16# SRF Black brisket on the egg. It has been unintentionally wet-aging since mid-December (kept trying to find time to cook it but never did).





Untrimmed



Trimmed and ready to roll (20 oz fat trimmed)



Used AR with stone on lowest level and BGE grid on top. Used a Lloyd Pans 14" deep dish pizza pan for the drip tray (thanks @bettysnephew for recommending them in the Black Friday thread - very solid pans).  Put it on foil balls for an air gap.








Used Oakridge BBQ Black Ops Brisket Rub. Four wood chunks - 2 post oak, 2 pecan. Tried for 225 but it's holding steady at 250. Will update as necessary.

For those interested: https://myflameboss.com/cooks/67629

Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com

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