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Brisket... 5 hours along

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Brisket? Where? Surely you don't mean that teeny little ribeye you have on your grill. After 5hrs, it's ruined for sure.

Unless, of course, that's a photo of the new, top secret, #13 OTB kk... you know.. the one with the 50" grill.

I've got a brisket starting in a few hours. But it is a REAL brisket, weighing in at 11 lbs.

Tomorrow I'll probably be a lot more humble, brisket has a way of doing that to me.

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Brisket? Where? Surely you don't mean that teeny little ribeye you have on your grill. After 5hrs, it's ruined for sure.

Unless, of course, that's a photo of the new, top secret, #13 OTB kk... you know.. the one with the 50" grill.

I've got a brisket starting in a few hours. But it is a REAL brisket, weighing in at 11 lbs.

Tomorrow I'll probably be a lot more humble, brisket has a way of doing that to me.

Ah man, that is cold! :? I gotta admit though, I was thinking that is a pretty small brisket myself. But it has been a long while since I have done just a brisket flat as I usually do the whole packers cut. Does look good; sure wish I had one to chow down on right now!

-=Jasen=-

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Actually I was looking through a Paul Kirk cookbook and ran across a recepie for a 4 to 5 pound brisket.. So I thought I would give it a try.

This one started out at 5 pounds.. He talks about 10 hours cooking..

It does seem like it could dry out but time will tell. It probably takes that long to get tender..its about 9 hours now and the temp has started moving again..

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