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Brisket Point

BrianGSDTexoma

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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

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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.
 

Brokenhandle

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Looks great Brian! And juicy! Nice job!

Ryan
 

smokeymose

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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.
Get a vacuum sealer and seal it in meal sized portions for future use.
What's a BW?
 

jcam222

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Looks great Brian. The point is my favorite part by far.
 

CFLJOHN512

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BW Beautiful Woman??? Great looking brisket. I could kill some brisket after the busy day in the heat all day.
 

MJB05615

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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

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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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