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My Brisket with Cobbler

This 9 1/4 pound flat was purchased at Sam’s. After injecting with beef broth, rubbing with a homemade rub, and sitting in the fridge for 6 hours, I placed on my Large Egg at 220. When the internal temp reached 175 (~ 12 hours), I double foiled and returned to the Egg until 195. I took the the foiled brisket, wrapped it in two old bath towels, and placed in a cooler for two hours. Total cook time, including the cooler, was 19 hours. I don’t claim to be an expert, but I think it this turned out great. The meat was firm, pulled apart with ease and was very moist. 

I cooked the Blackberry Cobbler on my Min Max at 350. Cook time was ~40 min

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