THE BBQ BRETHREN FORUMS

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And here I am wondering if I am EVER going to get a brisket to come out right...using the Egg and a controller...

It took some practice.

I started basic after reading every brisket thread i could. Salt pepper no wrap 275 til tender. It takes patience but once you take one far enough you'll know...its my opinion that most failed brisket cooks are due to not cooking long enough.
 
Well... I'm a habitual brisket overcooker. For some reason I think they are just perfect and probe tender, but more often than not end up being dry and crumbly. :roll:
 
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