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Father's Day brisket in the Smonin'-It #3

post #1 of 17
Thread Starter 
Started with a 9 pound flat from the freezer:

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Rubbed with yellow glue and:

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Into the fridge overnight.
post #2 of 17
Thread Starter 
Up at 6:00 to load into the smoker with mesquite and pecan chips.

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post #3 of 17
Thread Starter 
Smoker is at 225, and the meat is at 172*F at 10:30...

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post #4 of 17
Thread Starter 
11:15 and it's really only 160*F after moving the probe around...starting to get tender...

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post #5 of 17
Lookin good Dert ! beercheer.gif
post #6 of 17

You and I are on the exact same schedule.

 

Looks great!

post #7 of 17
Thread Starter 
Quote:
Originally Posted by HEUBrewer View Post

You and I are on the exact same schedule.

Looks great!
You making the same thing?

How did you prepare yours? Hoping to eat at 6:00...we'll see.
post #8 of 17

I am doing a 3.3 lb pastrami and a pork shoulder.

 

See below

 

http://www.smokingmeatforums.com/t/164554/fathers-day-pastrami-first-one-with-qview

post #9 of 17
Thread Starter 
Looking good HUEBrewer!
post #10 of 17
Thread Starter 
Make a snack of smoked cheddar and Gouda and smoked canned salmon while we wait...

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post #11 of 17
Thread Starter 
Brisket is up to 185*F at 3:15
post #12 of 17
Thread Starter 
190*F at 4:45...

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Toothpick slides easy... Might wait till 195 though...

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post #13 of 17
Thread Starter 
Pulled at 199*F, at 5:15 PM...for a total of 11:15.

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Foiled and coolered...

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post #14 of 17
Thread Starter 
Let her rest for an hour and sliced it up...

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post #15 of 17

very nice pictorial presentation ..... brisket looks fantastic!

post #16 of 17
Damn fine looking smoke! Glad to see u got the stand for your smoker. Best addition I made was that stand to my SI #2
post #17 of 17
Thread Starter 
It was a little dry, never done a whole flat before. It was a sample from work so nothing lost. Good flavor and very tender (maybe a little too tender as the half I cut broke into two and shredded a little when slicing).
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