Can't go fishing brisket - Pensacola Fishing Forum

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Old 02-27-2016, 10:07 AM   #1
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Default Can't go fishing brisket

Title says it all. Got a little 5 pounder at SAMs yesterday because I didn't want to ruin a 10 pounder lol. Done a lot of butts but never brisket. This is actually my first low and slow on the egg. Got it slathered in mustard and butt rub. Egg is stuck on 250 but I got my eye on it. Idevice has meat temp at 50. Plan is to remove around lunch and wrap in foil maybe with some beef broth then return to grill till internal hits 200. I'll keep y'all posted
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Old 02-27-2016, 10:34 AM   #2
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Default Can't go fishing brisket

I see you Wade! Egg has creeped to 280 and can't seem to get it to drop back. Daisy wheel and screen at bottom are less than 1/8". I guess Its gotta drop but slow?
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Old 02-27-2016, 10:42 AM   #3
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Choke it down best you can. Get that temp back down. It will drop, just real slow...
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Old 02-27-2016, 11:15 AM   #4
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Close it all the way off till it drops.

Also next time, sea/Himalayan salt, black pepper and garlic powder, inject with beef broth. Anything else should be against the law on a brisket.
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Old 02-27-2016, 01:54 PM   #5
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Default Can't go fishing brisket

Wife made me leave for a couple hrs and when we got back egg was pegged at 250 and internal was 150. I just removed and loosely wrapped in foil with beef broth. Gonna get egg to 300 to make some steam till I get to internal around 200 and start checking it
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Old 02-27-2016, 03:41 PM   #6
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Looking good and gettin close
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Old 02-27-2016, 03:52 PM   #7
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Get ready fer a stall....don't worry! Brisket takes a while but are well worth it!!!
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Old 02-27-2016, 04:19 PM   #8
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Quote:
Originally Posted by Jason View Post
Get ready fer a stall....don't worry! Brisket takes a while but are well worth it!!!

Stalled for about 45 minutes at 180. Idevice doesn't show on scale unless your in range. Just removed and wrapped. This may be epic!
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Old 02-27-2016, 06:12 PM   #9
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Semi epic! Some of the best I've had but not the "meat candy" I was hoping for. Pretty sure I wrapped and added broth too quick - maybe didn't even need that step. Bark was there but mostly wet. With the smaller brisket it just didn't have enough time to harden plus the egg is a lot moister inside than the old homemade freezer smoker! Boston butt next weekend!
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Old 02-28-2016, 08:50 AM   #10
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O yes.
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