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MossyMO Offline OP
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12 pound packer brisket, trimmed off 4 pounds of fat and separated the point from the flat. Injected and rubbed, smoked with apple and cherry.

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Very happy with the end results, loads of flavor!

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Thanks for looking!


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NICE!


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You're killing me again. Love it.

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Damn nice work....


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Looks great!


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nice smoke ring, bet it makes a full belly and a good turd

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Looks perfect. I like the pickling spice in the rub. Good call.

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Very very nice. I have high hopes of some brisket being eaten at the Campfire pig hunt.


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Ya did good ...times an temps?...


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MossyMO Offline OP
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Originally Posted by atvalaska
Ya did good ...times an temps?...


5 hour total cook time, then it rested 4 hours wrapped in towels in a cooler tille it was sliced. 275º till internal temp was 160º, then wrapped in foil and cooked at 250º till it was probing tender which was at 203º internal temp.

Last edited by MossyMO; 03/05/18.

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