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Help with Brisket!!

msbrennanmsbrennan Posts: 13
edited 10:49AM in EggHead Forum
I want to do 2 briskets tomorrow at the same time. The problem (I think) is that 1 is 7.8 lbs and the other is 4.6 lbs. Any suggestions for doing these. I assume there's no way to do them so they're done at the same time (on the same BGE), except putting the smaller one on later. [p]Any suggestions? I'm going to be at work tomorrow and want to put them on in the a.m. and come home to dinner. This is also my first try with the BBQ Guru (10 cfm pit viper).[p]Thanks

Comments

  • msbrennan,[p]Use two thermometers!

  • msbrennan,
    Just used my 10 cfm Pit Viper for the first time yesterday on a 8.5 lb. whole brisket. Here are my suggestions:
    Set the damper slide control to half open (the middle line of the three)
    First monitor your small brisket with the meat probe. Hook the pit probe to the end of the meat probe.
    Once the small brisket is done move the meat probe to the large brisket.
    I set my pit temp to 300 and my meat temp to 180. I began fork testing at 180. If not ready, I moved to meat temp up 5 degrees until ready. I took mine off at 185 in the thickest part of the brisket. The ends were at 195.
    I double wrapped in aluminum foil and double toweled it and put it in an igloo cooler. It sat for 4 hours until all our guests arrived. It was piping hot and moist. I am still trying to get the juicy brisket that everyone tals about.
    Hope this helps. Happy eating.

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