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Carl Reisinger
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Attempted a brisket for the first time a couple of weeks ago (just now uploaded the photos).
14# Wagyu Brisket, injected (beef broth), rubbed (raising the steaks and santa maria rub) and cooked fast (325-350F). Just a little too large for my Large BGE.
Wrapped when it hit 140 and taken off at 205. Wrapped in a blanket and let rest for 2 hours.
Ended up over-cooked and not much of a smoke ring. Flavor was OK and we are still pulling packages out of the freezer for dinner.
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1st Brisket
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First Pork Butt
4 Photos - View album

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Solar (8 photos)
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