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Leftover charcoal from 24 hour brisket cook


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My 1st Snake River Farms brisket. End product looks different than a choice or prime brisket, but the flavor was intense.  

 

 Large BGE extra full load of large and small pieces.  Put it on at 2:00 pm @200deg and around 10:00 pm I thought things were going too fast so I closed it down to @185.  Got up the next morning and it was holding @185 - thank you - Tip Top Temp.  Brought it back to @200 and eventually @225.  Wrapped it in butcher paper at 165 internal. Pulled at 2:00 pm, ate it at 6:30.

 

As you can see my heat deflector sits directly on top of the coals.  I think it creates an oven inside an oven. and increases efficiency and stability.

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