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11 hour brisket

Spring Chicken
Spring Chicken Posts: 10,255
edited November -1 in EggHead Forum
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<p />That 11 hour brisket I was complaining about not having any flavor took a turn for the better today. Just by adding some Q sauce to bring out the flavor it went from "boring" to "pretty darn good." Here's a picture.[p]Spring Chicken
Spring Texas USA
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Comments

  • 1044
    1044 Posts: 93
    How much did it weigh?
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    1044,
    About four or five pounds if memory serves me. It was trimmed but had a half inch fat cap which I cross-cut into one inch squares in order to allow the melting fat to reach the meat.[p]It was on sale for $ .99 per pound, was very limber and had a nice apprearance. The butcher said it was a very good piece of meat.[p]Spring Chicken
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  • 1044
    1044 Posts: 93
    "The buthcher said...", but what do you say? You said it was better with sauce. Was it on the dry side, or what was it lacking?[p]I'm getting all my briskets to 200 in 1 to 1 1/4 hr per lb at 230. I can't figure why mine are cooking faster than the norm, but I'm not complaining.
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