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Couple brisky questions before I dive in - Page 2

post #21 of 32
That looks awesome, wish I could eat through my phone!!
post #22 of 32
Thread Starter 
Thank you all
post #23 of 32
Thread Starter 
post #24 of 32
points1.png Nice job!
post #25 of 32
Thread Starter 
Thank you very much. Thank you for the points. Couldn't have done it without your help
post #26 of 32

Awesome brisket!  Nice job.

 

Mike

post #27 of 32
Great looking brisky!
post #28 of 32
Thread Starter 
Much appreciated
post #29 of 32
Thread Starter 
Good to see ya b-one been a while
post #30 of 32

I think you nailed this one.  You now know temp/time data but what did you end up using for smoke? Did it help or not? Did the rub work for you?

Keep your notes for future reference and keep on smokin'

post #31 of 32
Thread Starter 
Thank you. Yeah I kept it simple spg and dehydrated onion flakes. It was awesome onion gave a better flavor and added another layer of slight texture yet never took from the main component the meat. I am already planning my next one
post #32 of 32

:77:  Great job and as said hope you kept notes and noted what might have to be adjust or any other changes you might did or though you should have done. After awhile you won't need your notes it will become second nature.

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