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Brisket test pics

StratoEggStratoEgg Posts: 81
edited 8:14AM in EggHead Forum
Beautiful brisket




  • ScottborasjrScottborasjr Posts: 3,494
    Looks good Al, how large was the Brisket? and what kind of rub did you use?
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • Great looking cook.
  • StratoEggStratoEgg Posts: 81
    about 7lbs and a home made rub...easy. The smoke ring was really nice on this one.
  • bubba timbubba tim Posts: 3,216
    Looks like good eats from here.... :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
  • Looks good!!! Did you mix woods for smoke or only use one kind?

  • StratoEggStratoEgg Posts: 81
    I used a little hickory and apple. Sometimes another fruit wood like cherry.
  • Hope my Easter brisket comes out that well!!
  • Hope my Easter brisket comes out that well!!
  • StratoEggStratoEgg Posts: 81
    Can't take 90% of the credit...learned most of it on this forum.
  • Did you wrap it in foil? I'm really torn about whether or not to foil it.

    And did you sear it first? I've found that it's really difficult to sear a brisket on the Egg.
  • GriffinGriffin Posts: 7,673
    Nice smoke ring, Al. Looks like you nailed it. How long did it go for?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • How long was that puppy on there? Temp?
  • CrueznCruezn Posts: 317
    Very nice. Congrats
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