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7.5 lb Brisket on for the night.....
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fiver29
Posts: 628
Earlier I slathered both sides of a Brisket about a little over an inch thick with some Rudy's Rub I picked up when I was in San Antonio. I'm shooting for that Texas style Brisket for lunch/dinner tomorrow. I am using my guru at 225* and am shooting for an internal temp of 180-185. I plan on posting pics tomorrow of the finished product. :woohoo:
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Strongsville, Ohio
Yes. I own a blue egg! Call Atlanta if you don't believe me!
[I put this here so everyone knows when I put pictures up with a blue egg in it]
Comments
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If it is on now, I would get up early and check. Let us know how it turns out.
Mike -
Will do. It went on at 11:30 EST. I used a combo of Kiawe/Guava wood chips for this one. Looking forward to it.
John-------------------------------------------------------------------------------Strongsville, OhioYes. I own a blue egg! Call Atlanta if you don't believe me![I put this here so everyone knows when I put pictures up with a blue egg in it]
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