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First brisket on the new rig!

post #1 of 13
Thread Starter 
Alrighty, she's preheated and ready to go, 10lb brisket here we go!
post #2 of 13
Pitz N Spitz! 🔥👍 good luck!
post #3 of 13
Thread Starter 
post #4 of 13
Thread Starter 

8 hours later and into the cooler she will rest for a couple hours.
post #5 of 13
Thread Starter 
[IMG]
post #6 of 13
Thread Starter 
post #7 of 13
Very nice.. how did you like it? What temp did you pull it off? What temp did you smoke at?
Kind of wood?
Point for visual.
Edited by Rings R Us - 8/15/17 at 6:00am
post #8 of 13

Brisket looks excellent!

 

Bet it was tasty!

 

Al

post #9 of 13
Thread Starter 
It was the best I've had. Felt like handling a Jell-O mold coming off the Pitt. I use oak lump charcoal along with pecan wood for flavor. Keep the rig between 210 and 235. Pulled when the lowest temp I could probe anywhere was 197. Then let her sit in the yeti with some newspaper for 2 hours before slicing.
post #10 of 13
Thread Starter 
Missed this one, perfection?
post #11 of 13
There's the 💲💰 shot. 👍
post #12 of 13

Boy....looks real good. Nice job!!

post #13 of 13
Thread Starter 
Thanks for the compliments!
Next time I think I'll splurge on a prime....also looking for a butcher to get a decent pork belly for bacon making.
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