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Brisket question
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robnybbq
Posts: 1,911
I have done one before and it came out great. I have one on the Egg now since last night at 9:30 @ 230-260 throughout the night.
Right now the point (fatty end) is 199-205 and tender while the flat side is 170 and tough.
Does his sound right? I do not want to ruin the other end.
Done temp shoul be 190-195ish correct?
Right now the point (fatty end) is 199-205 and tender while the flat side is 170 and tough.
Does his sound right? I do not want to ruin the other end.
Done temp shoul be 190-195ish correct?
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Comments
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Stop looking at temp. Take it off when you have the texture you are looking for. I'd save the point before the flat.Be careful, man! I've got a beverage here.
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So let it go until the flat is soft?
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Nope. The flat sometimes won't get right. Take it off when the point is ready.Be careful, man! I've got a beverage here.
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If you like the tenderness of the point take it off. If the flat is still not tender wrap in foil with a little beef broth and keep in egg until tender. Forget temp on the flat. The flat is done when you insert a small fork in the side and rotate it easily. Good luckEveryday is Saturday and tomorrow is always Sunday.
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Your call but most "declare victory" when you can probe the thickest part of the flat with no resistance in or out and that's somewhere in the 195-205+*F temp range. Point will be above 210*F then as it has much more fat. Enjoy the journey.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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Brisket done. Butter. Can't wait to eat some later. Now onto stuffed mushrooms and pigshots. Guests arrive at 1.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
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