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I DID IT I DID IT

mollyshark
mollyshark Posts: 1,519
edited November -1 in EggHead Forum
The brisket, of course. Finally took it off at 176 degrees. It sat at that internal temp for over 2 hours. There was no way it was gonna do that 185 I was heading for. It was YUMMY. No matter what, brisket will never have the juiciness of a steak, but it was tender and lovely. Odd, but other than the crust, you really can't taste the rub that much. I used the wild willy's wonderful rub from Smoke 'N Spice. The paprika smell cooking was a little weird until the temp got over 150 for some reason. Then the brisket smell took over and it was lovely. Do you know that damned egg kept the temperature within 5 degrees PERFECTLY all day from early this morning!!! Obviously its intent was to keep me from sleeping.[p]Thanks for the good advice and the "go fight win." Incidentally, a 10 lb brisket feeds a LOT of people. 7 of us did in about half of it!
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  • QBabe
    QBabe Posts: 2,275
    MollyShark,[p]YEEEAAAAhhhhhhhhh! I'll be doing the low and slow thing this weekend...we're going to do both pulled pork and pulled beef for Sunday dinner this coming weekend. Will I get any sleep....time will tell![p]QBabe
    :~)

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