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Brisket Process QView Final Touches

tallboys

Newbie
16
10
Joined Nov 11, 2010
...continued from earlier

once the beef reaches 200 degrees its ready to be pulled off the pit.  I let it rest in the foil for 1 hour.  Slice against the grain and then dip the slices in the juice from the cook.  KEEP THE JUICE ALWAYS!!!  Enjoy and Happy New Year

 

jirodriguez

Master of the Pit
OTBS Member
SMF Premier Member
4,653
138
Joined Jun 5, 2009
Damn! That is a fine looking brisket, nice job!
 

tallboys

Newbie
16
10
Joined Nov 11, 2010
not bad for a little pellet smoker!  My big trailer pit gets alot more bark/crust on it...but its all good!

Chris
 

rdknb

Master of the Pit
OTBS Member
SMF Premier Member
3,877
50
Joined Jan 23, 2010
very nice brisket
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
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Joined Mar 12, 2009


Yes sir that looks like some awesome brisket for a pellet burner.
 

smokin - k

Meat Mopper
239
15
Joined Apr 22, 2011
I just ate and now I'm hungry all over again... Thanks! Have plans on doing a similar smoke this weekend... Thanks for sharing! Smokin - K
 

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