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Old 11-17-2013, 09:01 AM   #1
Knows what a fatty is.

Erle's Avatar
Join Date: 09-05-13
Location: Chapel Hill, NC
Default Took a deep breath, and tried first brisket

Hello Brethren,
Having produced improving ribs, butts, wings, ABTs and chicken bombs I felt it was time to attempt a brisket.

I started with the excellent 2009 tutorial on brisket, then bought a 15 lbs packer from my local butcher. Next trimmed the excess fat and took much of the cap off. Then I injected and applied rub,

Started the kettle at 5:30 this morning and dropped the brisket on it at 6 AM. Here is a picture 3.5 hours in. Grill temp is 257 and internal temp is 133.

I plan to wrap in foil (don't have butcher paper) at 160 IT. And then cook until the flat probes like butter. Will then vent until the temp drops by a degree or two and then double wrap in foil and let rest for a couple of hours.

I'll attempt burnt ends from the point I will have removed during the vent, whew! Sound like a reasonable approach?

Thanks to the brethren for advice and patience!
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