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Brisket YUP it's happening

bowhunter3290

Smoke Blower
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Joined Sep 11, 2016
Beef angus brisket 16.75 before cutting fat, and it had a lot of hard fat. Got as much as I could get off. Simple Texas rub pit will be starting in 30 minutes to get to temp then once temp holds I'm throwing it on and going to sleep lol for 4 hours
 

SmokinAl

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Good start!

I smoked one yesterday!

Al
 

seenred

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Nice start! I'll bet it's gonna be good! Thumbs Up

:popcorn

Red
 

bdskelly

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Its a beautiful thing! Keep those photos coming! b
 

bowhunter3290

Smoke Blower
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Joined Sep 11, 2016
Well this is a little shocker my brisket just hit 200 and it's only been 8 hours. 16 pounds is that even right? I know every piece of meat is different
 

jcbigler

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Well this is a little shocker my brisket just hit 200 and it's only been 8 hours. 16 pounds is that even right? I know every piece of meat is different
It can happen. That's really fast.

What are your cook temps and how much airflow do you have going thrugh the smoker?

I did a brisket last week that started as 12.75 lbs. It was done in 8 1/2 hours at 203 degrees.

I find that prime briskets cook faster also.
 

bowhunter3290

Smoke Blower
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Joined Sep 11, 2016
Oh it was tasty..... I usually use rudys sauce when I'm at rudys I actually hated it on this. It was full of flavor and moist unlike rudys
 

betaboy

Meat Mopper
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Joined Jul 29, 2016
That looks awesome! Too bad you can't always count on those cook times.
 

bowhunter3290

Smoke Blower
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Joined Sep 11, 2016
That looks awesome! Too bad you can't always count on those cook times. Thumbs Up
I know that was insane, I went to work that morning and came home stayed up and started it at 2am thinking it was going to take till around 1-3 from everything I read! Nope 10 am is when it was done I was so annoyed lol. But I let it rest and boy oh boy the 5 hour rest was still burning fingers when I got it out of cooler
 

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