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Finally--perfect brisket

post #1 of 12
Thread Starter 
Or as close to perfect as I could hope for. Injected with creole butter, seasoned with SPOG. Ran at 275-295 on the UDS with pecan chunks til about 170. Wrapped in foil til it was 200. Then opened the foil and probed every few degrees til it was tender. Right around 208 and it was done. By far the best brisket I've made yet.
post #2 of 12
Thread Starter 
[IMG]
post #3 of 12
Thread Starter 
post #4 of 12
Wow that's tasty looking for sure! Butter injection?!?! All I can say is wow.
post #5 of 12

Nice looking brisket.  

post #6 of 12

That looks great Thumbs Up Good job.

post #7 of 12

Looks like you nailed it to me, great job bud!

post #8 of 12
Quote:
Originally Posted by caribou89 View Post

That's a tasty looking slice! Nice Smoke! :points:

post #9 of 12

Good looking Brisket , good for you with the S/P/O/G Thumbs Up

 

Now you have the game down , show us more...

 

Have fun and . . .

post #10 of 12

Good job, great color and smoke ring

 

Gary S

post #11 of 12

Mmm...that looks mighty tasty!  Nicely done!  Thumbs Up

 

Red

post #12 of 12

Looks great!!!   Nice color all around. 

 

Scott

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