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Brisket help
Wolfpack
Posts: 3,551
Attempting my 2nd brisket- first one was a flat and turned out okay (a little dry). Was going to go with the @cen-tex method- around 240-250 with Byron's rub and oak for smoke. Should take around 2hrs/lb right? Then FTC for 3 hrs or so? What am I missing?
I bought a 8.7 pound packer that had half of the flat cut off.
Any help is much appreciated
Greensboro, NC
Comments
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250 grate level, should be somewhere between 1.5 to 2 hrs a lb. I would FTC a minimum of 30 minutes, but you are good with up to 4 hours depending on when its done and you need to eat. Start checking with a probe around 190-195. When it slides in and out with no resistance, like a hot knife into buttah, you are good. Could be at 195, could be at 205, just depends on the brisket. Don't over think it and have plenty of cold brews on hand for the journey. Best of luck.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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it probably won't take 2 per lb at that temp. I think Griff has it right. 1.5- ish. the rest can be 1 hour or more. There isn't a ton of difference.Let it cool a little before slicing. it firms it up to give you that killer texture you are after. good luck and have funKeepin' It Weird in The ATX FBTX
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i agree with everything griffin said. I probably need professional help.Keepin' It Weird in The ATX FBTX
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I will refrain from any further comment >-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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Lou, Yeah I'm biting my tongue too. If Travis chimes in I won't be able to help it
Steve
Caledon, ON
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Little Steven said:Lou, Yeah I'm biting my tongue too. If Travis chimes in I won't be able to help it
let it be known, that today, May 11th, 2013 in the year of our lord, Steven bit his tongue. It has been documented for all of history to gaze upon in wonderment and awe. I will remember this day forever.Keepin' It Weird in The ATX FBTX -
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Put my first time brisket on the Egg @ 3:15 pm. Planned for 1.5 hrs. at 245, so glad to see I'm in the ballpark. No better place for Brisket advice than Texas Eggheads. Thanks.
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Thanks Griffin and Cen-tex just put it on- going to have a couple more woodford's to make sure good start and then heading to bedGreensboro, NC
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I love my cyberQ- good nights sleep and temp is rock steady 250 and brisket is up to 150. Smells awesome cant wait.Greensboro, NC
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