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My First Brisket
corb69
Posts: 155
Put her on at noon. Can't wait to see how it turns out.
Comments
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are you planning on having it for breakfast tomorow
) Keepin' It Weird in The ATX FBTX -
Here's what CenTex is thinking....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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just thinking a noon start for dinner might not be enough time to get it done. Usually 1.5-2hrs per lb is the going rate for a brisket. You can go faster if you need.Keepin' It Weird in The ATX FBTX
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Yeah I screwed up on timing. I may be up all night and be eating it in the early am.. What suggestions do you offer for speeding up the process?
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bump your temp to 300. wrap in foil when you hit 160 internal temp. you'll be done by dinner.Keepin' It Weird in The ATX FBTX
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Thank You
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good luck. Let us know if you need any helpKeepin' It Weird in The ATX FBTX
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Dang-if you nail this then @Cen_Tex will be rivaling @Mickey for the resident turbo Eggsperts for anything from Texas. Granted different cooks (brisket and ribs) but fun to watch the "who's is bigger throw-down".
>- Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Is 209 the desired temp to reach before pulling it off to rest?
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