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And away we go....

JCAP

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Another brisket thread. Popular lately! This is my first full packer (13 lbs), trimmed, and seasoned with salt, pepper, celery seed (ala Harry Soo) and then just a quick dusting of The Gospel.

Just put it on the Akorn.....I’ll finish this beer, sleep a bit, then wake up and tend to the smoker/beer cooler. Happy weekend everyone!

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sawhorseray

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Looks like you're off to a fine weekend, I'll be watching! RAY
 

tropics

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Going to have some nicer weather today
Richie
 

SmokinAl

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That is a really good looking brisket!
Can’t wait to see what you do with it!
Al
 

JCAP

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Thanks guys. If I plan to stick this in a cooler, how long should I wait between pulling it off the cooker and putting it in the smoker?
 

xray

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Looks good JCAP!! You couldn’t ask for a nicer February weekend in PA.

You’re definitely taking advantage of it, looking forward to the end result.
 

HalfSmoked

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Nice waiting to see the finish.

Warren
 

JCAP

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So brisket is a finicky beast! When it hit the stall I wrapped in foil and then put it in the oven at 250. It hit 203 and felt tender in most places. i kept it wrapped and let it rest for an hour or so on the counter.
When I sliced it up a few things I noticed. 1) There was a lot of liquid in the foil wrap. I saved it for a jus. I don’t know what I expected but it wasn’t that much fluid. I did not add anything to the foil wrap. 2) The flat was somewhat tender but dry. I sliced some and put it to the side and then took the driest piece and put it in a crock pot stub some of the jus. That softened it up nicely. 3) The point is fantastic.

So I’m guessing I should have let it go longer but I’ll learn for next time. I also wonder if I would have just let it roll without the foil it would have not lost that moisture? But the fact that the crock pot made it more tender makes me think I should have let it go longer.

But the flavor is good, the point is amazing, and I rescued what I could. Good eating to come later today...with pics.

Any tips or tricks would be appreciated!

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JCAP

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Overall a good meal. Brisket was tasty but there is learning to do. I also made a smoke bbq bean side from Malcom Reed and that was amazing. They slice looks much bette in person.

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