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Brisket Success
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SoDakEgger
Posts: 122
Thanks again for all the helpful tips and advice. I cooked my first brisket on the egg today. Started in the wee hours of the morning and pulled it at about three, or so. I was fairly pleased with this initial effort, although like most cooks, I have some ideas now of things to watch out for and ways to improve the next cook.
I thought we had good flavor and the meat was farily tender. I thought it could have been a bit more moist. May have to try the foil at 165 degrees trick next time.
Isn't this a blast?
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I thought we had good flavor and the meat was farily tender. I thought it could have been a bit more moist. May have to try the foil at 165 degrees trick next time.
Isn't this a blast?
[/img
Comments
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NICE. Briskets are one tough cook to get absolutely perfect.
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Congrats on the Brisket!!!
I've had good success and later great success on brisket. When I started foiling and adding a couple tbsp of liquid at around 165F got considerably better... The foiling also reduces the length of the cook, which may be the improvement.
Happy Labor Day -
Good lookin' color and bark on that one.... I can't really tell from your picture but you may have sliced it with the grain. It will be more tender when sliced against the grain.
Slice on the right is against the grain, on the left is with the grain.Happy Trails~thirdeye~Barbecue is not rocket surgery -
That is a great tip, I learned that one the hard way. Just went on your website for the first time, impressive.happy in the hut
West Chester Pennsylvania -
Looks great; please give the details on the cook?
Oledog -
Good morning! Hey, I'm pretty new at this. What's your web site address? :huh:
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Looks GRRR . . . ATE! I put mine on at 4am and of course the fire went out. I am up and back Qin' now though. We will see. Been doing this for 17 years and this is my first brisket.
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Question. Do you leave it in the foil till it is done or do you take it out to firm up the bark like ribs?
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Don't forget to slice against the grain of the meat. Start over at the corner of the lean end. You can see which way the grain is running. Slice across the grain, not with it.
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