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Brisket first time
KcLeaf
Posts: 62
Seems like several posts on this. But thought I"d ask anyway. First time using an egg, full brisket. Fat side up or down? 225 -250 dome? any suggestions would be great. I know many of you probably get tired of these newbie questions.
thanks Keith
thanks Keith
Comments
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here is the best brisket info that i have found!! a really good write up
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
hope this helpshappy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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KcLeaf,
Fat up or down is a personal choice. I prefer down after doing many both ways. Platesetter legs up, spacer and drip pan underneath the brisket. Check Elder Ward's firebuilding method.
SteveSteve
Caledon, ON
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