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Simply brisket

MasterCMasterC Posts: 36
Smoked at 245-250 degrees with oak on a lg egg. 
Seasoned with salt and black pepper. Cooked 6 hrs unwrapped and 4 hrs wrapped until it hit 204 degrees.
Fort Wayne Indiana 


  • dsrgunsdsrguns Posts: 362
    Looks good. How was it?
    XL BGE
  • TideEggHeadTideEggHead Posts: 521
    Nice! Sliced pics?? 
    SC AL
  • lousubcaplousubcap Posts: 16,782
    An old trick I learned here is to turn my dome thermo (careful not to mess with the calibration nut) to position my target temp at the High-Noon position.  That way a casual glance lets me know how the cook is trending.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • MasterCMasterC Posts: 36
    Sorry no slices, shredded for chili. 
    Thanks for the tip lousubcap, I am amazed at the ability of the egg to hold temp +/-  5 degrees, my oven can't do that.
    Fort Wayne Indiana 
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