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Choosing butt or brisket on a Good Friday

DavidRDavidR Posts: 178
edited 9:11PM in EggHead Forum
<p />It seems like I'm always facing that choice. So I decided to do both. The other advantage that I've found is that you can use the butt to naturally baste the brisket.


  • DavidR,
    man that looks good. . .just took a nible out of the corner of my laptop. . .just curious, what is that butt covered with???[p]max

  • Tim MTim M Posts: 2,410
    DavidR,[p]Nice selection of thermometers too! Good eats to you.[p]Tim
  • WardsterWardster Posts: 1,006
    Great choice....
    Ok, three probes. One for the butt, one for the brisket and one for the??????? Grate temp?

    Apollo Beach, FL
  • DavidRDavidR Posts: 178
    Wardster,[p]Grate temp it is. I just have it poking through the brisket, but over the drip pan so that is doesn't read the direct heat. I cook at between 205* and 210* grate temp.

  • KipKip Posts: 87
    Looks like your Egg is on life support with all of those wires attached!! Can't wait to see the finished products![p]Kip

  • DavidRDavidR Posts: 178
    mad max beyond eggdome,[p]I have the butt rubbed down with some Jamaican jerk seasoning, and brushed it with some mustard.[p]The brisket is rubbed with Yum Yum steak seasoning, and coated with a mixture of A1 Bold & Spicy Steak Sauce and horseradish.

  • DavidRDavidR Posts: 178
    Kip,[p](grin) You should have seen it way back when I was "experimenting". ;)

  • YBYB Posts: 3,861
    Nice looking landscaping and brisket.

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