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Nine pound brisket

post #1 of 6
Thread Starter 
First attempt at brisket. Posts here makes it seems soooo good. Decided to forego my traditional turkey smoke. Marinated in Italian dressing for 30hrs, finished w/ salt, pepper, garlic, a few homegrown spices and brown sugar. To smoker @ 3pm EST. Temp currently at 175º. Quickview soon.
post #2 of 6
We will be watching for the finished Qview....
post #3 of 6
Nice marinade.. Let's see the Q view!
post #4 of 6
Thread Starter 
post #5 of 6
Thread Starter 

Temps Holding Steady

Foiled, internal temp holding at 170º (last two hours). h²o in pan still boiling, however temp inside the smoker dropped, added some oak. Goal is internal temp at 190º.
post #6 of 6
Thread Starter 
FINALLY.....10½ hrs. later, Internal brisket temp 190º. Pulled from smoker. Resting in roastinng pan. Muscalculated the time it would take to cook, so I am about 10hrs early. Was going to make burnt ends sneaked a taste, tasted some mome, tasted again, these will not make it to burnt ends.

Though marinate a bit heavy on the vinegar, brisket very, very tender. Will use my soy, worchester based marinate next time. Looking foward to luunch tomorrrow.
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