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Re: Is this a full packer brisket or just a flat?
The middle pic makes me think it is essentially a flat with the very bottom portion of (what's left) the point attached. I would treat it like a flat while cooking. Leave the flap on and rub it …1 · -
Re: Is this a full packer brisket or just a flat?
I would let it cook to about 160* internal temp at the 225*. Then you could wrap it in foil until it hits 200* and rest it. As a change I would cut the point off and cook it separately (but not foil …1 · -
Re: First winter mold!!!!!! help please
Light some lump and burn it off4 · -
Re: 24 hour brisket?
Why not rub the brisket and leave it in the fridge. Start the egg when you leave (with the guru hooked up) and set it for 210*. When you get home, put the brisket on the egg at 2AM and ramp the temp …1 · -
Re: Mini for sale
Well Ron, maybe you could offer her a refund and sell it to someone else. That would help tremendously.2 ·
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