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brisket pics

low&slow

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My brisket turned out pretty good this time. But it took a little longer than I expected. It was only a 9 pounder but it took 13.5 hours to reach the 190 internal temp. I cheated and finished it off in the oven after 10 hours. Heres a few pics I said I would post. This is my 3rd brisket to ever smoke.
 

ultramag

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That is one awesome looking brisket! Good color, smoke ring, and man does it look moist. Nice pics.
 

bigal

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Looks good Low&Slow! A treat we really like, if you have the time, is to separate the point from the flat. Very easy to see from your pics(bottom is point) Separate and chop the point, slice the flat. Take the point back to smoker, add some rub and smoke it again.(same day) this will give you some great burnt ends.

Good job!
 

linescum

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sure looks good makes me wish my smoker didn't take this weekend off
 

meowey

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Well done! Nice Smoke ring. Beautiful!!

Take care, have fun, and do good!

Regards,

Meowey
 

monty

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Excellent effort! Great looking and I am sure tender and flavorful. Kudos!

Cheers!
 

ozark rt

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Looks great low&slow, nice ring. I like your avatar also, man I love me some Rolling Rock.
 

hillbillysmoker

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Wow...looks to die for to me. Nice smoke ring and it plain looks mouth watering good.
 

teacup13

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well i was starting to get hungry b4 that porn... now my stomach is telling me that i really need to eat now... and licking the monitor didnt help either..lol

wtg..nice smoke ring and looks very juicy
 

gypc

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Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm mmmmmmmmmmmmmmmmmmmmmmmm!
 

mrgrumpy

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Let's see, 9 lbs at 1.5 hrs per pound would come out to be 13 1/2 hrs estimated cooking time. Sounds abt right.

Still looks super good. Nice smoke ring, looks nice and moist. How tender was it? Great job....

Bill
 

keywesmoke

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beautiful! How'd you get it done? That looks like a new grill...tell us how you cooked it, if you don't mind. Chunks? Chips? Etc
 

low&slow

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I've had the smoker about a year. I used pretty big pecan chunks. I trimmed my pecan tree last year and used that wood. I put a grillin rack in the fire chamber and put a big thick piece of wood on it every half hour, so it just smolders but never catches fire. And when it does burn up it falls through the grate.
Turned and mopped every 2 hours.
Also filled up the water tray every 2 hours with water and apple juice mixture.
It was so juicy that when I took the temp probe out and picked it up, all the juice squirted on my shirt.
 

bud's bbq

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Lo Slo, meat looks like it tastes so good, make you want to slap your mama...........
 

cheech

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Very nice, and that has got to be one of the cleanest smokers I have seen in some time.

Nice work
 

hhersh

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How long smoking or to what temperature did you take it before you foiled it? Thanks
 

low&slow

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I smoked it for about 10 hours. I foiled it at 170 and threw it in the oven until internal temp reached 190. It took another 3.5 hours or so in the oven to reach 190.
 

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