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redheelerdog

P1020821.JPG

I forgot to take pictures of my previous steps but I put it on in the early evening and plan on letting it stay there until the morning. I am very intimidated by the brisket. This is especially true where I have a smoker that requires more attention than many. To boot it started to snow but I am hoping the cloud covers keeps the outside temperature from plummeting into the teens. Now I have to learn how to carve the thing. Here is to a long night.
 
It was OK for a first brisket. Deciding to do such an intimidating piece with the weather as it was may not have been the best decision but I still liked it. It seemed dryer than I like and they may have been that it was eight hours from cooking to eating. I also have to work on how to carve it and I really need to do more research on what side to put up. anyway, I have another in the freezer and in te near future I will have my second run.
 

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