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Dave the Cook

Smoking Brisket: The Topic

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Prawncrackers, part of how long a brisket will take is whether you have a whole or half. Further, if you only have a half (which, given the weight of yours, I suspect it was) is whether it was from the flat or deckle end. The flat doesn't have nearly as much fat or connective tissue.

I've just pulled mine and foiled it for serving on Sunday. I pulled it at about 190 (F); 12 hours at between 200-225 (F) on the Trusty Old Weber.

I smell like smoke. Plans for sides are a slaw, deviled eggs, sweet corn and sliced tomoatoes with peaches and ice cream treats for dessert.


Susan Fahning aka "snowangel"

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Not ready yet but well on the way. The BGE has not budged since I got it settled in. No pid controller it does fine on its own . Some apple wood in there. Rubbed but not injected

No Texas foil I don't like to foil it but many competitions are won with foil.

image.jpg


Edited by lancastermike (log)

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that looks awesome.. is it just the point? I have to agree with you about foil. It can be a time saver but if I have the time I would rather just let it go without because it really does a bad number on the bark. . Middle ground is to foil early then finish without for the last hour or so.. Even then the bark just doesn't develop quite the same.


"Why is the rum always gone?"

Captain Jack Sparrow

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Just bought my husband a BGE a couple of weeks ago. The first thing he grilled was a Prime Rib-Eye at 700 F. Then he dived right in & smoked a Brisket! While I didn't take pictures throughout the process, the first picture is of the smoke ring...on his first-ever attempt at smoking anything! I am impressed! He smoked the 4-1/2 lb. flat-cut half at 225 F for 10 hrs.

image.jpg

This next picture was taken just tonight as he grilled a 4 lb. Black Sea Bass.

image.jpg

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