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My First Brisket
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fergyr
Posts: 10
Started the angus beast at 10pm on Saturday night. The digi-q worked perfectly keeping the egg at 215 for 19.5 hours.
Kept it simple, slathered it in Mustard, was then covered with 50-50 Turbinado and Rub.
The meal consisted of Brisket, BBQ Beans and Mashed Root veggies prepared by the LOML
Here are the pictures (I hope).
Kept it simple, slathered it in Mustard, was then covered with 50-50 Turbinado and Rub.
The meal consisted of Brisket, BBQ Beans and Mashed Root veggies prepared by the LOML
Here are the pictures (I hope).
Comments
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Brisket looks good but did you cut it with the grain? Might just be the way the pic looks anyway nice cook.
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Looks like a winner! Brisket aint easy- my first was a turd
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That looks a heck of a lot better than my 1st brisket.
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Good eye, we goofed and cut the first few slices with the grain...we then performed a mid course correction.
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Still a good looking brisket,,, nice job
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Looks great!
Was the 215 dome temp or grid temp?
Freddie
League City, TX -
Good lookin' brisket, good job!!
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Thanks!
215 at the grid.
This was also my first cook with the adjustable rig, had the digi-q probe clipped right onto the grid that the beast was sitting on. -
You did good.If ya cut a few 1/4 inch slits in it with the grain before you cook it you'll know which way the grain runs when it's done. Looks like you nailed it!
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Looks so much better than my first one. Nice job!!
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We marked the grain prior to cooking, problem was when it came time to slice I got all excited sorta forgot.
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Been there!
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My hat's off to you - the brisket looks great, the whole plate looks yummy. And you egged despite snow??? Thats' something!
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Very nice job! I'm still not secure in my brisket skin but can do okay. Yours looks great!!
Bruce -
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Thanks for all of the kinds words, sure do enjoy looking at everyone else's pictures on here and was excited to be able to post some pictures of my own for once.
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Nice job!!
I hope my first briskets looks this good
Shane -
Lookin good, we have abt.10# sliced and in the freezer.
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