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Now for my true test: My First Brisket, with qview - Page 2

post #21 of 26

Good job my friend thumb1.gif

It looks awesome points.gif

 

Thanks for the Qview

 

post #22 of 26

Don't worry about it, it was your first shot and I gurantee your next one will be a lot easier to do. The dryness was probably more due to the higher temps than to the trimmed fat. I am like Al, I trim all my fat off and place it on the rack above my brisket. Then when I foil it I just toss the fat away. I keep my temps down between 200° and 220°, and the brisket stays plenty moist.

post #23 of 26

     Looks good,now get yer timing on a bit longer...drool.gif that's when it gets tender.biggrin.gif

Have fun and..............

post #24 of 26

Looks good to me!

 

A lot of good advice before I even saw this thread, too.

 

It'll keep getting better & better!!!

 

Bear

post #25 of 26

looks good to my belly!

post #26 of 26

that brisket looked great.... 

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