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First whole brisket done.

Nearly 20 pound packer brisket to start.  Started the cook around 11PM last night.  Had a little trouble with the temp of the egg.  Had been holding steady at 250F before I put the brisket in, but dropped to below 200F this morning.  Took it off the egg around 3 PM when internal temp was 190F.  Separated point from flat for burnt ends.  Flat went into cooler for a couple of hours before slicing.

Rubbed and ready to go into the Egg.

Finished brisket before separation.

Burnt ends (possibly the best thing I have ever cooked.

Thanks for looking!


  • dsrgunsdsrguns Posts: 357
    Looks like you nailed it! Great job.
    XL BGE
  • feef706feef706 Posts: 848
    Looks excellent, did you just cook the burnt ends in BBQ sauce? I've heard they melt in your mouth but have yet to attempt.
  • BBQ sauce, additional rub and some apple cider vinegar.
  • FoghornFoghorn Posts: 6,475
    Excellent.  Way to go!

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Looks Like it turned out Great. 
    LRG BGE 
    Maverick ET-732
    North Georgia
    Go Green Bay Packers

  • six_eggsix_egg Posts: 965
    Looks good. My favorite part is always the burnt ends.


    Texarkana, TX

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