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Joined: Oct 2007
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Campfire Member
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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. ----- Very happy with the end results, loads of flavor! ----- Thanks for looking!
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Campfire Tracker
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Campfire 'Bwana
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You're killing me again. Love it.
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Campfire Ranger
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Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
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Campfire Ranger
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Campfire Outfitter
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nice smoke ring, bet it makes a full belly and a good turd
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Campfire Tracker
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Looks perfect. I like the pickling spice in the rub. Good call.
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Campfire Ranger
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Campfire Ranger
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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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Campfire Ranger
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Campfire Ranger
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Ya did good ...times an temps?...
I work harder than a ugly stripper....
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Joined: Oct 2007
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Campfire Member
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Campfire Member
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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.
Alcohol, Tobacco & Firearms should be a convenience store; not a government agency.
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