Nice job. Fajitas are a quintessential around our place... I do a bit different , but any Fajita is a good Fajita...
Starting my first Brisket, Fajita style - Page 2
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looks great the marinade is very interesting, will have to play with that. myself the brisket is pushed hard to past 140 degrees then held low (225degrees) for the duration under constant smoke ( we happen to like a heavier smoke than most might) until 185-190 degrees and the typical run is about 16 - 20 hrs depending on our temp and humidity. living on the river many times the wind/breeze coming up from the Columbia plays a role as well.