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Finished Brisket

Lawn RangerLawn Ranger Posts: 5,466
edited 5:10AM in EggHead Forum
<p />It ended up more like a chopped was so tender that I couldn't even cut it...not dry. The yellow color on the meat is the drippings that I just poured on the meat out of the foil wrap. The Balsamic gave it a really great taste.[p]Happy Easter


  • Car Wash MikeCar Wash Mike Posts: 11,244
    Lawn Ranger,
    I like shredding my brisket more than slicing. Especailly when cooking a whole brisket.
    Happy Easter to you guys as well.[p]Mike

  • SigmoreSigmore Posts: 621
    Car Wash Mike, I'm waiting on mine now. Bout #4. Been at 158° for about an hour already. Started at 11:00.
  • ZekeZeke Posts: 90
    Lawn Ranger, I wished my brisket would turn out so nice. I cooked one last year and that was the last. The meat was hard as a rock and too dry to eat. Oh well...

  • SigmoreSigmore Posts: 621
    Zeke, Take it as a lesson learned and try again. It's like going to school but no one knows but your family "test subjects". This is my first brisket today. Started at 11:00. Dome 225° to 250°. Right now just got to 159° and holding. Still feels mighty tough, according to the Thermapen, and I will wait till 200°. Brisket around #4.

  • ZekeZeke Posts: 90
    sigmore. One Lent is over, May 1st. I'll give it another whirl. I hope your brisket comes out perfect.

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