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Brisket Process QView Final Touches

post #1 of 8
Thread Starter 

...continued from earlier

 

once the beef reaches 200 degrees its ready to be pulled off the pit.  I let it rest in the foil for 1 hour.  Slice against the grain and then dip the slices in the juice from the cook.  KEEP THE JUICE ALWAYS!!!  Enjoy and Happy New Year

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post #2 of 8

Damn! That is a fine looking brisket, nice job!

post #3 of 8
Thread Starter 

not bad for a little pellet smoker!  My big trailer pit gets alot more bark/crust on it...but its all good!

 

Chris

post #4 of 8

very nice brisket

post #5 of 8

Looks very good. A cold one and you are set!

post #6 of 8

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Yes sir that looks like some awesome brisket for a pellet burner.

post #7 of 8

I just ate and now I'm hungry all over again... Thanks! Have plans on doing a similar smoke this weekend... Thanks for sharing! Smokin - K

post #8 of 8

Nice Job, Looks Great...

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