Brisket

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shapp76

Newbie
Original poster
Sep 19, 2016
24
17
Back at it again and trying different things. Lucked up at Sam's and got a prime whole brisket. I couldn't believe so I bought two of em! Trimmed and injected with Butcher's for 8 hrs. Fired the Egg up this morning and trying out the new temp of 275. Just pulled it off to wrap in butcher paper. I've never had a brisket look this good at this point in the cooking process. Just hope I get to to the finish line with a great product!
 

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Nice, how much did it weight and how long it take or is it still going?
 
How did it turn out?
Al
i was disappointed. my gf said it was great, but it wasnt what i was looking for as far as moistness. im gonna foil it next time instead of butcher paper to see if that makes a difference. i let it rest in the cooler for 4 hours but it wasnt as moist as i thought it should be
 
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I plan on getting a fat seperator and pouring the natural juices over the brisket after slicing. I wanna get the one without the valve so I don't have to worry about it going out and leaking. China made stuff don't last long lol
 
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