Tuesday Brisket

bbqking

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Mar 2, 2020
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Location
Phoenix,Az
Grill
EX6, 3, 22” kettles, 18” kettle and a e310 gasser
Ok life update. I had gastric bypass surgery in October 2018. After a year and a half I went from 475lbs down to 300lbs. Then the the shut downs, stay at home. I stopped losing. Then started slowly gaining. At about 325, talked to doc, went through the hoops again and in a week going back in for another procedure to help me lose more. So tomorrow I’m on a liquid only for a week, then under the knife. So as a last hurrah, for a little while, I’m doing a brisket today. Going to try hot n fast. Set the SF at 300, trimmed a 15 lbser down to at least 12-13 lbs. going to wrap her when a 165. Will ad pics when it’s done.
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Ok so now I believe it’s in the stall, cause the flat is at 148, and it’s been right there for like a hour and a half. And the point just caught up and passed it, and is a 149…
 
Pulled off. Flat at 200…point at 204. Letting it rest an hour.
 
The results…the flat was a little tuff. But still very good. Pulled right apart. Haven’t cut into the point yet. I think I trimmed off too much of the fat….but it’s all good.
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I just tested positive for Covid…argh!!
 
Just had to reschedule. No fever. Just a little stuffy. Small cough and a little light headed. No smell or taste…other wise I e had just a common cold that has been worse.
 
bqqking - praying you recover quickly, with a case like mine - wouldn't have believed the test results, except I lost my sense of smell and taste.
 
I’m good. No smell yet which messes with my taste. No fever. Little short of breath today. Tire out easily.
 

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