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So I'll be performing in public :o

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Comments

  • lousubcaplousubcap Posts: 18,240
    SRF for the win every time.  Congrats on bringing that cook home across the board.
    BTW- did you ever find the fan bracket??
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • northGAcocknorthGAcock Posts: 11,496
    lousubcap said:
    Now that is a great intro.  You have got this.  I will send you a PM with a whole lot of info-however to cut to the chase, if the company will spring for SRF, grab and go.  Treat those briskets as any other related to prep and cook, although many swear they cook faster I have only had one finish in the low 190's, the remainder in the low 200's *F.  
    Regarding the cook, fire up the BGE a good 3 hours before loading the protein-make sure the temp is stable ( no vent movement for at least an hour) and then go.
    I plan for around 1 hr/lb at a dome temp (calibrated) of around 260-280*F.  However, as the saying goes the "friggin cow drives the cook."  
    The PM I will send along contains several brisket cook insights from Aaron Franklin-just remember he uses of-sets not a BGE.
    Depending on sides, you will need to start with around 2 15 lb packers, figuring around 50% yield and 1/2 lb /person which given sides is a healthy estimate.  
    You will be "walking on water" after this performance.   
    Edit:  Upon further review I sent you all I know about briskets this past May.  No new insights.  
    Frank....if you sent all you know, he is likly reading a chapter a night.....and still has a ways to go! =)

    You are the best Frank!
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • haroldopsfharoldopsf Posts: 13
    lousubcap said:
    SRF for the win every time.  Congrats on bringing that cook home across the board.
    BTW- did you ever find the fan bracket??
    Yes. The freaking thing got dragged behind the bottom vent sliding door, and as I slid it back and forth, it moved with it, remaining hidden behind it. Until the next day AFTER the cook, I go to shut it down, and out it pops. : /
  • lkapigianlkapigian Posts: 4,271
    nice @haroldopsf , I would have probably just ditched the flameboss and just used the dampers at that point, great challenge please post the results
    Visalia, Ca
  • FoghornFoghorn Posts: 6,882
    Well done.  I'm betting that the ribs were great, but the brisket just stole the show.

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

    San Antonio, TX

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