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7.5 lb Brisket on for the night.....

fiver29fiver29 Posts: 628
edited 3:15PM in EggHead Forum
Earlier I slathered both sides of a Brisket about a little over an inch thick with some Rudy's Rub I picked up when I was in San Antonio. I'm shooting for that Texas style Brisket for lunch/dinner tomorrow. I am using my guru at 225* and am shooting for an internal temp of 180-185. I plan on posting pics tomorrow of the finished product. :woohoo:
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Strongsville, Ohio

Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
[I put this here so everyone knows when I put pictures up with a blue egg in it]

Comments

  • Car Wash MikeCar Wash Mike Posts: 11,244
    If it is on now, I would get up early and check. Let us know how it turns out.

    Mike
  • fiver29fiver29 Posts: 628
    Will do. It went on at 11:30 EST. I used a combo of Kiawe/Guava wood chips for this one. Looking forward to it.

    John
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    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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