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Brisket - 9 hours in

BashBash Posts: 1,011
edited 2:20AM in EggHead Forum
Had a hunkering for brisket, so stopped by the local meat market and picked up a 10.5 packer.

Using Wicked Good, mesquite, and some cherry fingerlings:


First time opening the dome since 11PM last night:



Cruising along at about 230. Will bump up in a bit for a finish for dinner tonight. Smells so good!

Bonus shot of the baby backs I did last weekend.




  • Looks good. Best of luck with the cook.
  • bubba timbubba tim Posts: 3,216
    Looking good! What time is dinner? :woohoo: :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • cookn bikercookn biker Posts: 13,407
    Looks great Richard!! Seems to easy sometimes, huh? ;)
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
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  • Little StevenLittle Steven Posts: 28,817
    Looking good Richard. What is your tempnow?



    Caledon, ON


  • BashBash Posts: 1,011
    I'm hoping around 6, but temp will tell... :lol:
  • BashBash Posts: 1,011
    The overnighters are never easy. The maverick woke me up at 6, saying the temp had fallen to 190. An hour later, I had it back up to 230. One of these days, I'll get a stoker or guru. ;)
  • BashBash Posts: 1,011
    As of now, the brisket (in the flat) is 168. I was thinking of foiling it at 180 or 185. Do you think I should bother, or just let it continue on? Only prep was heavy coating of cowlick before putting it on.
  • Little StevenLittle Steven Posts: 28,817

    I am not qualified to give advice on brisket.Sorry. :(



    Caledon, ON


  • BashBash Posts: 1,011
    Little Steven, this is only my second brisket ever, so I believe you are qualified!

    First one was good. Since I got this choice hunk o meat from the meat market, I am hoping it will be excellent.

    I'm looking forward to it.
  • 2Fategghead2Fategghead Posts: 9,623
    Oh man I have been jonesing for a brisket. Your ribs look great. :P Tim
  • Little StevenLittle Steven Posts: 28,817

    My opinion would be to foil it.I have done maybe a dozen briskets in twelve years with the egg. Most have been good but a couple of disasters in there too. I would add some beef broth to the foil package as well.



    Caledon, ON


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