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Another Overnight Brisket

post #1 of 3
Thread Starter 

Just wanted to post real quick on my smoke from last night. 7+lb trimmed brisket flat using my AMNPS w/ pecan pellets. I used a mixture of Jeff's Rub and Head Country All-Purpose Championship Seasoning...and a can of Coke in the drip pan. Smoked open for 12hrs and foiled for an additional 2hrs. Temp'd up to 205*. I also got to use my external thermometer for the first time and I have to say that if you don't have one yet...you need to get one! Even though my MES has a built in probe, I can just stick this one to the side of the smoker and check the temp from the window. I don't have to go outside and hit the button to check it ...very nice! Brent

01-08-12 Brisket.jpg

 


Edited by bsmhaze - 1/8/12 at 4:18pm
post #2 of 3

Looking good . Nice job 

post #3 of 3

Looks delicious! Great job!

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