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  • I commend you for trying your first brisket, it can be a little daunting if you have never done one before.  You had the low and slow right, but your low was too low, as mentioned above you want a temp that is higher than 225, I usually settle my BG…
  • Thanks to everyone for their advice. my feeling is that your typical butt is usually about the same thickness, the brisket can be a different story. I have not yet seen the meat, picking it up at the butcher tomorrow and looking forward to another…
  • What about trimming the brisket, the last few I did I left the fat and they turned out good. I have been doing a lot of research and there seems to be two schools of thought. I have always thought you want the fat to help flavor the meat as it smo…
  • Thanks everyone for the input. I reach 200 degrees at 13 hours 45 minutes. I am looking forward to pulling it in a little over an hour.
  • Beautiful color on those chicken quarters! Did you baste them with anything?
  • They look great! 14 hours sounds right for 13 pounds worth of pork shoulder. I am with you about holding the temp and I am looking into getting a Guru for my long cooks. Happy BBQ!
  • That is the sliced pork roast.
  • Mozerrella? There is no cheese in this entree. :laugh:
  • I know, I know, I forgot to change my title.
    in bbq Comment by SeattleQ September 2009
  • I actually par cooked them in the microwave first and than finished them on the Egg after I pulled the steak from the sear. Thanks. Scott
    in bbq Comment by SeattleQ September 2009
  • Just so everyone knows. I didn't mean to call this post BBQ, it was supposed to be called last nights grill but somehow I forgot to change it. Thanks for all the great comments!
    in bbq Comment by SeattleQ September 2009
  • Funny thing is I have had my egg for 2 years and only just started posting. I have done a lot with my egg including 2 successful long smokes, a brisket and a pork shoulder. Looking forward to even more. Thanks!
    in bbq Comment by SeattleQ September 2009
  • As long as you have enough charcoal I do not see the problem, not to mention the good use of a lit fire. Have fun!
  • Wow! That looks like some great pulled pork. 18 hours, how big was it at the start?
  • Just back from the family get together and the brisket was a hit, sure th ends were a little dry but still full of flavor, the middle was tender a juicy. I am not saying that I would be winning any contests but not a bad showing for my first briske…
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