Separated brisket.

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Got a 9x13 pan that the flat can sit in to absorb some rub flavor . Look at the fat.. about 2 lbs off 13.75 lb brisket.

Stove and cast iron pan were a bit dirty from dinner yesterday and breakfast today.. lol . The scraps of fat I'm not going to use for the flat tomorrow. I decided to do the flat on top rack of the ECB.
 
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Looking good!  I'll be watching.

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Mike
 
I went to the store and bought some nice rolls and some horseradish sauce for my brisket sandwiches tomorrow. I get home and look at the horseradish sauce bottle, it says best before June whatever 2017. WTH? Lol
 
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One hour into flat smoke. was gonna try and get some smoke ring on it this time.. not sure if it will work with the cherry and a Apple chunks. I'm using more of those than I would hickory. I really want to put the smoke to it.

Sauce I got. I'm taking it back because it's old . Will get another fresh one of one brand or another.
Replaced that with this.
 
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Did it stall yet?  Mine usually stall between 160 and 170 for a couple of hours.  You could be in for a long evening!

Mike
 
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