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First Time Brisket using Flame boss
DixieEGG
Posts: 27
So I've been cooking on an Egg now for about 9 months and this is my first attempt at smoking something "low and slow." We had a new wifi flame boss 200 on the shelf so I decided to be the test subject. Picked up a 6.5# choice brisket at Central Market yesterday and rubbed down with mustard and Butt Rubb and refrigerated overnight. Brisket was trimmed nicely (maybe too much for my liking) and is a bit thinner than I'm used to, and smaller than anything I have ever cooked, but oh well. Flame Boss looks to be working pretty good early on but won't stray too far being my first attempt. Will keep updated!!!
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Lookin good!
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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Well, brisket stalled (as expected) right at 170, for about 2 hours. Since I was doing ribs later I removed and wrapped in foil for the duration.
I placed a raised rack over the wrapped brisket and added ribs on top. Brisket hit 195 about an hour or so after ribs were added so I removed and put in cooler. Ribs are now on lower rack and progressing quite well. Can't get a good pic of them due to cut up sunlight through pergola but here's how they look after about 2 hours. Will prob wrap after 3 and add apple juice. -
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So was worried about my brisket, not ever doing this. So I unwrapped the foil and stuck a fork under one end to lift up to make sure it wasn't all "prune hands" looking on bottom. Meat broke off so I think I'm good.
Rib pics come later but they look awesome. Tried two different ways and will review later!
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