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A Bit Rusty, First Smoke of the Season Question

edited 2:18AM in EggHead Forum
Feeling a little rusty, and the archives are out of order, so, I've got an 8.5lb brisket, gonna start it around 9 tonight, 200-210 deg for 20 hours. Whaddaya think, sound about right? Giving the meat a dry rub for the overnight and a good thick baste of sauce around 2 tomorrow afternoon.
Hard to believe, the fall was so cooperative, kept Q-ing right through Dec, but this supposed spring has been nasty and I'm already a month behind on breaking out the Egg.


  • Nature BoyNature Boy Posts: 8,523
    Glad to hear you are eggng again Mr. Rolling Stoned. I would go with 225-250 dome temp for that near-nine-pound chunk-o-chest. Should take somewhere between 15 and 20 hours before you pass the fork test.[p]have fun.
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