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The Easter Brisket....

QBabe
QBabe Posts: 2,275
edited November -1 in EggHead Forum
Happy Easter Everyone![p]Well, I put my 12 lb brisket on last night at 11:00 after injecting it with a mixture of beef broth, garlic powder, onion powder, savory, soy sauce, bay leaf and hot chili oil (a variation of one Jim Minion posted for a sirloin roast) and then sprinkling it with Elder Ward's rub and turbinado sugar.[p]brisket.jpg[p]Well, this morning at 9:00 (only 10 hrs later) the brisket has reached 190° internal and is now wrapped and resting in a cooker for Easter brunch....[p]My house smells incredible and I'm going to die waiting, but I'll die happy![p]Tonia
:~)

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