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Its SMOKIN TIME - Page 3

post #41 of 48
Glad it was a sucess PDT_Armataz_01_37.gif I let mine rest 2 hours then pull
post #42 of 48
Thread Starter 
So you think that would make the brisket more tender? I pulled it out from the cooler and it was still really hot...
post #43 of 48
Resting time allows the meat to redistribute the juices. How long did you let it rest.
post #44 of 48
Thread Starter 
I let it rest an hour......by the time I took it out of the cooler it was 3 am!PDT_Armataz_01_36.gif
post #45 of 48
Thread Starter 
Pics Posted In New Thread...enjoy!
post #46 of 48
Lesson learned for next time.......dont start at noon.....and factor a few more hours into the mix.icon_redface.gifPDT_Armataz_01_05.gif

PDT_Armataz_01_41.gif[/quote]

Lol, been there ....... most smokes i do i plan to start 6am ish. Was interested in this post as I'm thinking i need to do a brisket again soon. My last attempts were before i found this place. Have found a recipe for a Guiness marinade that i just have to try.

Good job at seeing it through. PDT_Armataz_01_37.gif
post #47 of 48
I love the guiness, mind if I get the recipe?
post #48 of 48
redtab, i found the recipe at this site www.about.com/food
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