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Simple brisket advice please - Page 2

post #21 of 27
Thread Starter 


Just took it off the smoker, thermapen slid in very easily. Wrapped it in foil for an hr or so then gonna slice. I don't know if it's gonna be a magnificent success but it will be better than my utter failures previously when cooking brisket!
post #22 of 27
It sure looks good.
post #23 of 27
Thread Starter 
It won't stay good till 530ish in a cooler with foil and a towel will it. I would like to wait for the gf to get home. Or will it be OK reheated when she is ready to eat?
post #24 of 27
You can use Al's suggestion by keeping it foiled in a 170 degree oven until dinner time. Not sure what time it is where you are..
 
Your brisket looks great!
post #25 of 27
It will stay hot for hrs if wrapped up in a few towles in in a cooler.
post #26 of 27

How was it?!

:popcorn

post #27 of 27
Thread Starter 
It was OK. The thicker part was better than the skinnier end. I could have probably trimmed some fat as it was pretty fatty yet. I've definitely improved from my last few attempts but I still got a ways to go before I can say I can smoke a good brisket. At least this one is eatable lol. Shredded most of it up, added some sauce.
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