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Trying the Brisket Again With A Better Timeline

hapster
hapster Posts: 7,503
Had a luncheon earlier with the wife; so egging for dinner tonight is out...

But; I did get a choice flat the other night. I think I will throw that on in a little bit going old school once again. Sea salt, course ground black pepper, and onion powder, do it at 275 dome, actually trying to be around 225 grid till it's at 195 IT and then start checking for tenderness.

Based on the last cook like this, my ill conceived Sunday night cluster F, I figure this should be done early tomorrow morning. FTC it, go get my haircut and have a late breakfast / early lunch of brisket :)

I'll post some pictures as I go... 

Have a great weekend everyone!
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