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Well the Brisket cooked for 17 hours overall.

Unfortunately, I forgot to take a picture when I pulled the brisket from the Big Green Egg at 185 degrees. However, I did take a picture after the Brisket Point and Brisket Flat were seperated. Once the 2 brisket muscles were seperated, the flat was wrapped in foil and left to rest for a couple of more hours. The point was then placed back on to the Big Green Egg to cook until the internal temp reached 200 to 205 degrees

All and all, the Brisket turned out very well.





 

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Great, now I'm hungry!
 

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Steve send me a bunt end sandwich and a few pieces of the sliced on the side! I will come up with some sauce if I need it.
 

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Steve that looked awesome. Thanks for sharing.
 

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I lied, I guess the Hot Dogs I ate won't curve my hunger after seeing the brisket. Looks good.
 
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