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Brisket and It's been awhile since I used the smoker

post #1 of 3
Thread Starter 

Picked up this 8 pounder at BJ's yesterday.And got it in at 4:45am this morning.I just used a basic rub from McCormick.

 

After a couple of hours

 

And I took it out to let it rest after hitting 200degs in the foil.I triple foiled it and placed it in the oven to rest(thaqts where it's sitting now).I did splash it with beef stock before I closed the foil up.

At 3pm

post #2 of 3

Looks nice...show the slices....love to see folks briskets!

 

Kat

post #3 of 3
Thread Starter 

No slices,But where I ended up cutting it to.I'm starting to get consistent with the smoke ring. Even my wife was impressed with it.She usally enjoys my brisket but says the ring is sometimes all over the place.

 

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