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Old 08-19-2012, 07:04 PM   #16
J-Rod
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Looks like a home run to me! Nicely done!
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Old 08-19-2012, 07:05 PM   #17
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Awesome looking brisket!

We had a 17# plus brisket we cooked last fall at fish camp on the Big Steel Egg.
We took a disposible aluminum 1/2 hotel pan and crushed it. Used it as a center support as you did. When all was done we just pitched the pan!
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Old 08-19-2012, 08:47 PM   #18
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That looks like a perfectly done brisky. Did you keep track of what temp you cooked it at?
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Old 08-19-2012, 09:27 PM   #19
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Check my post on scrubbing technique...
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Old 08-19-2012, 11:44 PM   #20
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Quote:
Originally Posted by TurboDog View Post
What kind of time and temperature did you go with? The brisket looks extremely juicy!
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Originally Posted by dealm9 View Post
That looks like a perfectly done brisky. Did you keep track of what temp you cooked it at?
The cook was a modified Hot & Fast. 230 for the 1st 2 hours, 320 for the rest of the cook. All temps at the cooking grid (using a Stoker). Total time was about 5 1/2 hrs.
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