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Hello friend,
I'm getting into a similar situation this evening. I have a 12.5 lbs brisket that I'm smoking. I'm trying to determine how much time to plan for this thing as I'm bringing it to a NYE party. Its 10am EST now here in Cincinnati Ohio. What time did you put yours on and where you at...
So I'm doing two 10 lbs butts on my BGE for an event tomorrow. I'm feeding 20 guys and who will be drinking so they will be hungry. I'm using Jeffs rub because it delicious and my own sauce. Wood is going to be Hickory chunks and lots of apple chips.
The event starts Saturday at 6pm est and I'm...
Burnt ends were a bigger hit than the brisket. Lol
It all turned out good. The thin part of the flat was a bit dry but that is my only complaint.
I was only able to get a pic of my plate as it all disappeared rather fast.
I want to make burnt ends. Should I do that right before serving? I plan on just firing up the gas grill for those.
Thanks to everyone for the help.
I'll get some sliced pics later for everyone.
Just poked it with my instant read thermo. I'm getting 187F in the thickest part of the point and over 200F in the thinnest part of the flat.
Should I take it off and seperate the point from the flat now?
The thermo seems to slide in with very little resistance.