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Brisket and burnt ends

SaltySam Posts: 887
An overnight cook from a Tuesday to a Wednesday isn’t my norm.  But, my youngest turned 19 today, and since he moved off to college, it was a special occasion.  I lit the Egg last night at 9:00, and finally got it stable to put the brisket on at about 11:00.  

For whatever reason, this thing was a sumbish.  It went on at an IT of 50 degrees, and within 90 minutes it registered at 120.  The Egg fluctuated in temp all night and I got maybe 4 hours of sleep.  

I wrapped it in butcher paper at 170 today at noon and let it roll until 200, then split the point and flat.  The point went back on for a couple hours and the flat FTC’d for four hours.  

The effort was worth it.  The burnt ends were dynamite.  The flat might have been a bit undercooked.  Half of it was juicy and the other half was a bit tough.  It still tastes great.  

The boy was happy, and he took a boatload of leftovers back to his place.  

Good eats! 

LBGE since June 2012

Omaha, NE