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Brisket - 9 hours in
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Bash
Posts: 1,011
Had a hunkering for brisket, so stopped by the local meat market and picked up a 10.5 packer.
Using Wicked Good, mesquite, and some cherry fingerlings:
First time opening the dome since 11PM last night:
Cruising along at about 230. Will bump up in a bit for a finish for dinner tonight. Smells so good!
Bonus shot of the baby backs I did last weekend.
Richard
Using Wicked Good, mesquite, and some cherry fingerlings:
First time opening the dome since 11PM last night:
Cruising along at about 230. Will bump up in a bit for a finish for dinner tonight. Smells so good!
Bonus shot of the baby backs I did last weekend.
Richard
Comments
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Looks good. Best of luck with the cook.
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Looking good! What time is dinner? :woohoo: :woohoo: :woohoo:SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Looks great Richard!! Seems to easy sometimes, huh?Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
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LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Looking good Richard. What is your tempnow?
SteveSteve
Caledon, ON
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I'm hoping around 6, but temp will tell...
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The overnighters are never easy. The maverick woke me up at 6, saying the temp had fallen to 190. An hour later, I had it back up to 230. One of these days, I'll get a stoker or guru.
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As of now, the brisket (in the flat) is 168. I was thinking of foiling it at 180 or 185. Do you think I should bother, or just let it continue on? Only prep was heavy coating of cowlick before putting it on.
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Richard,
I am not qualified to give advice on brisket.Sorry. :(
SteveSteve
Caledon, ON
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Little Steven, this is only my second brisket ever, so I believe you are qualified!
First one was good. Since I got this choice hunk o meat from the meat market, I am hoping it will be excellent.
I'm looking forward to it. -
Oh man I have been jonesing for a brisket. Your ribs look great. :P Tim
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Richard,
My opinion would be to foil it.I have done maybe a dozen briskets in twelve years with the egg. Most have been good but a couple of disasters in there too. I would add some beef broth to the foil package as well.
SteveSteve
Caledon, ON
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