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Little brisket on the Smokin-It#3

post #1 of 5
Thread Starter 
Five pounder today....

Rubbed with some famous Dave's rib rub.

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In at 2:30.
post #2 of 5
Thread Starter 
Out at 9:20 PM

Pulled just over 200...probe slide like butter:

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Wrapped up to rest for an hour or so...
post #3 of 5
Thread Starter 
178 after an hour...
post #4 of 5
Thread Starter 
Let it rest 2 hours total, down to 158...

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Tender and tasty!
post #5 of 5
Well done! If you want it to be juicier, you may want to try wrappingit for the last few hours. That will help it hold in the juices & tenderize the brisket.
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