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Master's Brisket

Since I purchased the egg, I have done a brisket for Masters Sunday and had golf buddies over. 13.5# brisket before trimming Rub: season salt, pepper, garlic powder, cayenne pepper Went on the BGE around 7 pm last night Pulled to separate flat (cooler) from the point (cubed and back on the egg) at 11:30 DigiQ set at 275 (I think it is time for a new gasket) I had a few issues, temp swings I did have a sample prior to stash things away, and it was fantastic.
LBGE South Dakota


  • That's the coolest part of the egg. You throw some cheap piece of meat on the smoker, and a few hours later it's a party and you're...The Man.

    No more lame potato salad from me anymore at my potlucks.
    Gittin' there...
  • "Master's Brisket" sounds like Fido here got onto the counter, helped himself and is critiquing your handiwork. Glad to hear it's about golf.
    Flint, Michigan
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