Brisket and Beans

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smiley

Fire Starter
Original poster
Mar 10, 2014
57
29
Hershey, Nebraska
12lb. Brisket. Smoked on a vertical charcoal smoker.


Seasoned with salt, pepper, and garlic. Wrapped and placed in fridge for 20 hours.

Put on smoker at 3am and smoked for 13 hours. Sorry, no before pictures.

Here are the after pictures.




Finished off with two pans of smoked baked beans. And, smoked au juice. Perfect.

 

smiley

Fire Starter
Original poster
Thread starter
Mar 10, 2014
57
29
Hershey, Nebraska
Thanks guys. Brisket, for me, has always made me a little nervous while smoking. I think what has helped me with all my smokes is my smoker. It has always outperformed my expectations. Very constant temperatures and the ability to do long burns with no hassle.

Ok, enough rambling. It's my Honey Jack that sticks with me through them all. And my daughter. Whom is a very talented smoker already. She has her hands in all of my smokes. Thanks Jenna. Love you. Dad
 

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