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Brisket done Patiodaddio's way is a success

alanjesqalanjesq Posts: 23
edited 8:39PM in EggHead Forum
As a ten year vet of BGE cookery, I tried the's method of a smoking a Packer's Cut Brisket in for six hours. It was about 7 hours to finish, but I have to say the brisket had a good smoke and a very visable smoke ring. Having done many of the 14 hours cooks, I can see the advantage of the Patiodaddio's method. Don't intend heresy, but you may want to try and judge for yourself. Many of my guests who have had my briskets on the long and the short cook said this was the better of the two.
They are both great, but one just takes less time.


  • freggfregg Posts: 58
    sound good recipe plaese.
  • Yes, that sounds like something that I would want to try too. How do we find Patiodaddio's link? Also, has anyone every re-heated a store-bought pastrami in the Egg? I have one I want to serve on Sunday. It's about 3.5 lbs and is done "Monteal Style". Should I cover it in foil or just put it in the egg on a indirect heat.
    Thanks, everyone,.,....and Happy Easter!
  • Sooner EggSooner Egg Posts: 578
    do you have a link to the recipe
  • FidelFidel Posts: 10,172
    Not really a recipe, more of a technique.

    Cook it just like any other brisket, indirect, rub, fat down, etc. Just cook it at 325-350 instead of 225-250. Cuts the cook time in half.

    I've never tried it but a couple of friends swear by it.
  • Thanks, Fidel......I will try it!
  • Thanks for the link!!!
  • alanjesqalanjesq Posts: 23
    I am sorry I did not post the link to Patiodaddio's six hour Brisket cook. I had posted an earlier message with the web site link, and this was my follow up. Again my apologies.

    Though I believe one of our listmates has already posted the link, here it is again.

  • Thanks, again for your replies. I have found the link and will try it next time I have an opportunity!
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