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Grade my brisket cook - Page 3

post #41 of 49
Thread Starter 
Smoker is rolling along so why not some wings!u3urete4.jpg
post #42 of 49
Thread Starter 
Smoker is rolling along so why not some wings!u3urete4.jpg
post #43 of 49
Thread Starter 
Brisket is looking good after 7 1/2 hours it is 180.
post #44 of 49

i'll drink to that. I see We've moved from Tangy to Makers.  Always a good choice. Good looking beef. 

post #45 of 49
Thread Starter 
It pokes easily after 9 hours have it wrapped in a blanket and resting now.
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post #46 of 49
Man that looks good
post #47 of 49
Thread Starter 
Brisket had a good flavor and was pretty tender but dried out. We did not cut into it until about 8:00 so not sure if that is why it dried out? Everyone else liked it but I was disappointed with it. The rub is real peppery which I don't mind that. Now you can all let me have it.

asyjedas.jpg
post #48 of 49

Wow, that really sucks that it dried out. Briskets are too much work for that to happen.

 

Guessing as to the cause. You injected it 4 days ahead of time with broth and butter, which both contain salt. Salt tends to draw the moisture out of the meat. So maybe that was too long for it to marinate.

 

Anyway, if your guests all liked it, it couldn't have been that bad. Better luck next time!

post #49 of 49

well it must not of turned out or he is still drunk and it dont matter

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