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Sunday brisket

post #1 of 8
Thread Starter 
post #2 of 8
Sliced and burnt ends...nice! Tell us a little about the process, the cooker, the wood, come on, give us some details!
post #3 of 8
damn nice smoke ring
post #4 of 8
Nice looking brisket. I'm going to have to try some of those burnt ends when I get home, never had them.

Charlie
post #5 of 8
nice looking brisket
post #6 of 8
Thread Starter 
Cooked a full packer after trimming down the fat cap to about 1/4". I use a Chargriller w/sfb. Smoked it with coal & mesquite chunks. When it was done I seperated the point from the flat & diced up the point, soaked them with sauce & threw them back in till the sauce carmelized. Then sliced up the flat.
post #7 of 8
There you go andy we like ALL the wonderful details to your smoke not just the finished product Qview. We like the time, temp, how are, and the how to, if the sky was green when you smoked this. We are just crazy about this stuff.
post #8 of 8
Nice looking brisket...PDT_Armataz_01_37.gif
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