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My first brisket
yellowneck
Posts: 5
So this my first attempt at a brisket. It's a texas wagyu brisket. I trimmed off the excess fat, put a stone ground mustard over the brisket then a dry rub. It was put in the egg at 8:15Pm and it is now 6:30am. I set temp at 225 but had to leave for a bit. When I came back 2 hours later temp had slowly risen to 350. I closed the lower draft and dialed down the damper on top and temp seems to be dropping. I hope I didn't hurt the brisket
Comments
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High big a boy is that? (ref: R.D. Mercer) :laugh:aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Nice looking beast you got there. Good luck with your cook.SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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I'll bet you are going to be just fine....you can foil it if you think it's going to get too dry before you are ready to finish it.....looks like an excellent choice....
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You will be fine. That wagyu should have lots of internal (marbled) fat. I cook normal briskets @ about 325 for a couple of hours in the middle of the cook sometimes. I do it on purpose, you did it accidently. Both come out good!
BOB
now about that mustard thing... :( :unsure:
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