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Recent content by rivmage
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Pat,
About the dry brisket, how long did you let it rest and how was it done? I find wrapping mine in foil then a towel and sticking it in a cooler for at least an hour really helps keep it moist and tender.
Scott
Just wanted to share pictures of my pulled pork from Wednesday.
Wrapped up nice and tight for the night.
Right before going into the smoker.
Last picture before it is done...
Before the rest.
After the rest, bone removed.
Being shredded.
Finished product with homemade BBQ...
Here is some pulled pork with the BBQ sauce. I'll take some pictures of the sauce in progress, I plan to make a large batch with the ribs I'm smoking tonight.
Scott
The brisket turned out wonderful, moist, pull apart tender, I just wish it had a better smoke ring. I owe the success to this forum and all the post on how to smoke a brisket.
My smoker is a Master Forge 31.9-in 800-Watt Electric Vertical Smoker from Lowes...