Did me a brisket

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smokebuzz

Master of the Pit
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Jul 14, 2006
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IOWA!!
Just used a simple rub that i made up a while back, hickory and skeet wood, desent smoke ring also. Wished I would have waited till it got to 195*+, but my volchers was circleing the pit so it came of at 190* and rested for about 45 minutes.

 
Good lookin brisket, nice smoke ring
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Looks pretty Buzz! I agree. 192-195 is about right for me, but more important, slide that therm into the meat and make sure there is no resistance. If it slides in smooth and easy, its perfect!
 
Ya, the thermo did the nice slide job, just a little tuffer than I like, but on the other hand, it did slice, and not fall apart.
 
Heck yea the voltures were out if I could fly I would have ben out to some of that good looking brisky too.
 
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