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2 Briskets At the Same Time Set Up
Comments
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Going indirect I would assume (hate that word!) but your set-up will work just fine-I would put the larger one on top as the closer to the dome the higher the temp-with indirect cooks, the dome thermo (calibrate it) will initially read around 20-40*F higher than the grid-but the longer the dome is shut the closer the temps. And each will finish at its own pace-"it is done when it is done" is never more true than wrestling with a flat. Some where in the 190-205*F range usually but the best test is to probe the thickest part of the flat-no resistance in or out-you are there! Enjoy the journey and BTW-as you go through the stall-patience is the watch-word.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Thanks Lou....I appreciate your help! I know indirect always sounds so weird with the Egg but that's the phrase we all useLarge BGE
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Here is a boat-load of info while enjoying the pace of the low&slow BGE cooks-
http://www.amazingribs.com/recipes/beef/texas_brisket.html
http://www.bubbatim.com/
http://www.nakedwhiz.com/recipes.htm
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.htmlThat should give you way more info than you need/can digest-enjoy!
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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