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I almost feel like I'm cheating.
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Car Wash Mike
Posts: 11,244
Stoker set at 250 for a 14 1/2 lb trimmed packer. John Henry Rub.
Mike
Mike
Comments
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Mike,
Is that a full tray underneath the brisket? If so, I may switch to that size...I've always ever used half trays, and end up with the ends cooked a bit more. Also, that is an LBGE, right?
Thanks! -
That's sorta what my 12.5# looked like at noon yesterday. It was cooking too fast so I just (1:30 am) foiled it at 180+ degrees and put it back on the LGE and hoping to gain mileage. It worked for Smokey a while back. Wish me luck...Pics to follow on Saturday.
Got 20+ guests and lots more Egg'n to do in 10 hours.
Mike Z (in northern MA) -
I get the largests tray I can find and bend the ends underneather.
Mike -
Thank you, sir! I'll post my results after I get some new trays. I still have about 10 or so trays left before I'm out. Perhaps I'll just use them for serving...
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The flat end of this is thin, so I know I will foil that portion at some point. Brisket cooks just suck for consistency.
Mike -
What size Egg you workin' with on that one Mike?
I have flat experimental brisket wrapped and seasoned for a cook on my medium tomorrow. -
That is a large and crunched it in there.
Mike -
Now thats a slab of meat!! Haven't done a good low and slow for some time. More of a fall, cooler weather thing for me when I have more time.
Mike when you used the Egg you started cheat'en so why stop there!! :laugh: -
Looks great; can't wait to see the finished cook!
Oledog -
Mike, that's not cheating, that's "time management"! Way to step up!
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I know how you feel.
It's too easy. Makes me feel guilty....
Spacey -
If you feel like you are cheating, you just might be.
Just Kidding.
That is a huge piece of meat.
Greg -
Nice looking chunk of beef Mike. Is that a glaze on it or was it misted. If so what did you use. Can't wait for sliced pics.
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