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My 1st whole brisket.

post #1 of 4
Thread Starter 

Bought  1/2 a cow earlier this year and ended up with a small 10lb brisket so I decided it would be used  for my end of summer Q.

 

 

I couldn't distinguish the point  maybe  just a sliver across the top. 

 

 

here she is  after  being rubbed and resting for nearly  36 hours

 

At 10lb  being  kind of thin I'm shooting for 13 hours in the Drum at 225-250 and 1hr in the cooler.

We'll see what happens. 

 

At 11 i'll toss on 3 racks of Babybacks


Edited by Talox - 9/7/13 at 5:28am
post #2 of 4
Thread Starter 

Here the drum

 

Temperature at the top of the Brisket was 225  before I opened to mop

 

using  lump charcoal and  seasoned Apple Wood

 

and a quick look and mop at 3 1/2 hours  

 

 

post #3 of 4
Thread Starter 

Ribs went on at 10 brisket is at 163

at 1:00 the ribs are ready for foil and the brisket has just started to move ....  167

 

UDS temp been between 215 and 230 all morning

 

post #4 of 4
Thread Starter 

Out of the oven at 4:45,  wrapped in a towel for an hour. and sliced at 5:45

 

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