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Texas Brisket on the way QView

post #1 of 6
Thread Starter 

Here we are getting things started.  the only issue thus far is my probe temp is flying up fast so I will need to relocate that in a while.

 

 

post #2 of 6
Now that is maximizing your available cook space! I'll be watching this one as it progresses.

What did you rub it with?
post #3 of 6
Thread Starter 

I used Jeff's Texas rub with a touch more pepper and Cheyenne.  I love that stuff and I like that its lower on the salt.

 

I need to move the thermometer...its reading 110 after an hour and this brisket was 6.5 lb - that's just not possible.

post #4 of 6
Thread Starter 

Foil at 170 or stay the course L&S (250 ish with a water pan)?  we are at 6.5 hours and the temp is 165...  My original plan was to try a foil at 165-170, but have never done this before.

post #5 of 6
A little late, but I foil. Helps it through the stall and keeps it moist.
post #6 of 6
Thread Starter 

it was my first use of foil on a brisket.  I like the outcome alot!  very juicy and tender with a bonus of a nice juice to pour and dip with!  I would do it again. here are the last two pics.

 

Just before foiling;

 

Just before consumption.

 

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