BDSkelly ~ Black Angus Brisket.

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bdskelly

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Feb 3, 2013
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DFW North Texas
i picked up a 12 pounder for a family event this weekend.
Gave it a good trim. And used a rub of 50/50 kosher salt and course black pepper. Friday night I tossed that brisket on the RT700 set at 225*. No wrap. Sprits with ACV / Water mix when I thought about it. Around 3pm Saturday the brisket had an IT of 203. I pulled it off and wrapped in foil and let it sit in a cooler for about 2-3 hours before dinner was served.
Just 2 photos for this one. It turned out really nice. Awesome bark, Tender, and Juicy! B
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B that looks great, that new smoker is sure getting a work out.

Point for sure.

Chris
 
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That's the best looking brisket I have seen since leaving Texas! You should do that once a week just so you remember how you did it! Great looking brisket! Kind of like "My Fair Lady", I think he's got it!

I'd give you another like if I could! I bow to a new master!
 
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Very Nice Work B!

Point and Like!

I have been reading up on the ‘Black Angus Cerified Brand’ attached to meet grades. It being a multi level requirement on top of the meat grade. I want to locate a Black Angus Cerified Prime monster to tackle!

Great work, B.

Pat
 
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