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slow smoking brisket

SandbaggerSandbagger Posts: 977
edited 2:21AM in EggHead Forum
<p />Nothing like rolling outside first thing in the morning and being greeted by sunshine, cool temps and that smoking meat smell. It just puts a happy face on ya....[p]The brisket started as a 13.5 pound Costco packer. After trimming the fat, it weighed in just over 10 pounds. It hit the egg at 1 am this morning.[p]After 7 hours at 235 grid temp, it is 140 degrees internal in the flat and making wonderful progress. I used the pecan I cut yesterday for the smoke. [p]Ever wonder how much a brisket will shrink? The cutting board is 20 inches wide. And now, after 7 hours of cooking, there are a couple inches of excess grid space on the 18" diameter grid. I hope I get enough for at least one sandwhich, LOL! [p]125_2513.jpg[p]I figure this will ease the pain of tonight's Cowboy game.


  • ChubbyChubby Posts: 2,956
    Sandbagger,[p]I'll be your Huckleberry!![p]I caught a slight pecan wisp when I put Kitty out...must'a been a northerly wind over nite!![p]Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • RichardRichard Posts: 698
    Sandbagger,Looks great. Did you get my last e-mail about the SS ring ang grate. Richard

  • grs, sorry did not see it. might send again. T

  • Sandbagger,[p]Looks like you are getting a good "scald" (My Grandmother's term) on that brisket, Tom...esp since you are using my favourite wood...why didn't you invite the HOU crew up for a bite? Good Luck w/ the Cowgirls....
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