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Recent content by figueroa2005
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So crowd was hungry, I didn't take any pictures after resting and slicing. Flavor was amazing, tenderness as perfect. However i forgot I trim any of the fat cap off so there was close to an inch of fat on there that was exactly appetizing to all guests. But over all everyone ate until they...
If it tastes near as good as it looks and smells, I'm sure I will think it a great success. Just gonna let it sit in the cooler for a few hours and cut when company arrives. My mouth is already watering!
14 hrs after starting, the brisket reached 192. I'm a few greatly, but that's better than being late or waking up at 1 to put it on. It is now wrapped and in the cooler.
I plan to smoke around 250, and from what I read it seems I can let it "rest" in a closed cooler double wrapped in heavy aluminum foil and it will stay at serving temp for several hours? I got stuck with a pork shoulder on my first ever smoke and it took longer than expected. So maybe I'm a...