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Brisket day HooRah

post #1 of 5
Thread Starter 

WOW gettig the hang of this lately. Smoked a brisket today based on the house is being shown tomorrow. Started in teh smoker for about 4 hours finished in the oven at 250 for two more internal temp 200 PERFECT, not to tender but not even tough. I do know onething I am getting an offset smoker once i relocate in  the future. Egg is ok retains heat just can burn meat and hard to maintain a fire. Once coals go cold you have to remove meat grill, stone etc.

 

 

post #2 of 5

Looks good! How did it taste? That's a pretty quick cook for a brisket. How big was it?

 

Al

post #3 of 5
Thread Starter 


Taste great. the meat was only about a 1pound and a half may be a tad more. We buy a brig bristet and cut it down to smaller portions as I am the one who eats it and use it for lunch throughout the week. I do not deisre to gain my weight back LOL. I am very happy with it and the sause made it perfect.

post #4 of 5

Glad to hear it came out so well!

 

Al

post #5 of 5
Thread Starter 


Me too :sausage:

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