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I will never fear brisket again (Q-View)

post #1 of 2
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Rubbed with EVOO, Salt, Pepper, Paprika

 

Wrapped and in the fridge for a little over 24 hours.

 

Went on the smoker at 4:45am. Mixture of Cherry and Hickory, smoker temp about 235. Held there nicely.

 

 

12:00pm - Point cut is reading 200 IT. Pulled, wrapped in HD foil and into towel-lined cooler. Flat at 175.

 

2:00pm - Flat is reading 200 IT. Pulled,wrapped in HD foil and into cooler.

 

 

5:00pm - Flat is pulled from cooler and sliced. Point goes into fridge for leftovers. 

 

Thanks for looking!

post #2 of 2

Looks good...

Quote:
Point goes into fridge for leftovers. 

 

                   ...what are leftovers?

                                                 Just kidding, keep on smokin'.

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