2nd brisket

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hooked on smoke

Smoking Fanatic
Original poster
Aug 24, 2013
626
250
Southern California.
Got a 13.5# brisket.
I'm only cooking for 3 so after what i found here, I decided to slice it and save the goods for later.
I seasoned the portion I sliced off and vacuum sealed it to rest in the fridge over night.
I have my new Akorn prepped and ready with Royal Oak Ridge and lump. Using hickory and Apple chunks mixed in.

More to follow.
 
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Decided to inject some chicken with Creole Butter and Frank's wing sauce and put them in the Akorn while the brisket is rolling.

Lots of Smokey chicken for lunches this week.
Brisket has been in for 4-1/2 hours, getting close.
I wrapped it in foil at 160 with a little beef stock and butter. Checked it with a toothpick at 190it, not there yet.
 
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This time around the texture was okay and the flavor was good but it was a bit on the dry side. It got up to 206 before it was toothpick ready and when I opened the foils there was no juice. Maybe I should have put more beef stock in. ??
Sorry I was discouraged and did not take final result photos.
 
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