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Brisket Point

BrianGSDTexoma

Master of the Pit
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I did not plan on posting this but it turned out so good thought would share. I been wanting to try holding the Brisket after smoke at around 160 for several hours. I used the Rec Tec. I though I had my smoking tube going good but it went out. It could of used it but this was so tender and did have great flavor. I will be using this method again. Ran at 250. 165 in about 4 hours than put in foil pan on rack with some water in bottom. Covered and about 2.5 hours later at 202. Put into the MES40 at 160 for 4 hours. The cook on brisket was perfect! Who needs sides when Brisket is this good. I glad I did this instead of the corned beef.

20210228_152241.jpg 20210228_152421.jpg

This is Chris video I watched about this:

 
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kruizer

Master of the Pit
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I would love to do a brisket but it is just me and my BW so too much food. Love your post.
 

smokeymose

Master of the Pit
SMF Premier Member
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Joined Aug 13, 2015
I would love to do a brisket but it is just me and my BW so too much food. Love your post.
Get a vacuum sealer and seal it in meal sized portions for future use.
What's a BW?
 

jcam222

Master of the Pit
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Looks great Brian. The point is my favorite part by far.
 

CFLJOHN512

Meat Mopper
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Joined May 9, 2020
BW Beautiful Woman??? Great looking brisket. I could kill some brisket after the busy day in the heat all day.
 

MJB05615

Master of the Pit
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Joined May 12, 2018
Looks great Brian! Perfectly cooked and juicy. I agree holding at 160 or so in the oven or Electric smoker, wrapped is good, The point always seems more juicy than the flat. Great job.
 

BrianGSDTexoma

Master of the Pit
SMF Premier Member
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Joined Aug 1, 2018
Just got around to left overs. Just heated up in microwave. I really wasn't expecting much from this. Been in freezer probably 2 years and not very big. This one of the best I had in long time.
 

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