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Brisket at the gun club

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Luvs to shoot clay
Luvs to shoot clay Posts: 774
edited November -1 in EggHead Forum
Nothing too special. This was a 15# brisket that was on sale for Memorial Day for .87. I cooked it at 250 dome indirect for 18 hours to 195 degrees. This was the first time I put aluminum foil under the thin end. It was about 1.5 inches thick compared to about 7 inches thick on the point. Both ends came out about right. I will do this again since it worked so well. I took the beast off around noon, put it in a baking bag with a can of beef broth and put it in the oven at 175 degrees until about 2:30 in the afternoon. Then put it in a soft ice chest and took it to the gun range. We cut it about 6:30 and it was still very hot and it was very tender and juicy. We all ate until we couldn't drink any more then quit and went home. It was a surprise birthday party as well for one of the Ladies that shoots with us.

Here is a cheap chunk of meat.
http://s252.photobucket.com/albums/hh39/wcluvslabs/th_IMGP0025.jpg
Here it is seasoned.
http://s252.photobucket.com/albums/hh39/wcluvslabs/th_IMGP0025.jpg
After 18 hours and ready to come off the BGE
http://s252.photobucket.com/albums/hh39/wcluvslabs/th_IMGP0025.jpg
Already enjoying it at the gun club.
http://s252.photobucket.com/albums/hh39/wcluvslabs/th_IMGP0025.jpg

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