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Brisket with Qview

post #1 of 7
Thread Starter 

Here is my third try at a brisket.  Each one has gotten a little better. Sorry the camera is a cheap one. She's all rubbed up and ready to go.  My rub is simple. Kosher salt, fresh ground pepper, garlic powder, onion powder, and chili powder.

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Into the ECB we go for some TBS! So sad had to cut packer in half to get it to fit in the ECB. Oh well it will cook faster.

 

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Pulled them at 165 put them in a pan and tent with foil. Pulled them at 200. Lots of juice. 

 

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Put it in a cooler to rest for a few hours.  Took it out and pulled it. 

 

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Poured the juice back into the meat and ready for some sammies!  

 

Thanks for looking. 

post #2 of 7

Looks REALLY good!  Great Job!

post #3 of 7

Looks like the 3rd times the charm. Just like anything else in life the more you smoke the better it gets.

post #4 of 7

Looks real good.  I see you pulled it and did not slice it.  Any reason?

post #5 of 7
Thread Starter 

We really like it pulled for sandwiches.  I think I may try to slice the next one.  

post #6 of 7

Great job there.

post #7 of 7

Now you did a fabulous job on that brisket. I also like to slice my briskets and next time try some coleslaw on your sandwich. It's the bomb

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