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Brisket is done. Hit and internal temp of 195. I pulled it off wrapped heavily in foil. And in the cooler with newspaper it went. It's going to get a good nap. Dinner ain't till 7
Well I'm about 7 hrs in and I can say. It's been fun. The temp just now got above freezing. It still holding at 220-230 finally. Got the sun shining on it. Haven't lifted the lid as bad as I want to. The meat is temping at 176.6. Can wait to see the finish product :grilling_smilie:
The big weekend is finally here. My lil. brother requested BBQ for his birthday. I picked up a packed brisket from Walmart and a bone in shoulder. Guys we're talking about 22 pounds of meat 128525. Friday morning I trimmed and coated the brisket in the gospel by the meat church. Beautiful color...
Now I know that brisket is king of the grill. My brother wants me to smoke a brisket for his birthday. But I thought about going with a tri tip what are y'alls opinion?