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Daytona Brisket

ga_smoker

Smoke Blower
146
10
Joined Jun 25, 2006
I started my 1st brisket last night at 7pm. It is a 11# and I used a simple rub of salt, pepper, garlic powder. I hope it will be ready to slice and pull before the start of the race today. I also made up a batch of ABT's. This 1st picture is about 9 am, just put the ABT's on, the brisket is at 170 and I'm about to foil.

Steve
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cajunsmoker

Master of the Pit
OTBS Member
1,828
14
Joined May 21, 2006
Looking mighty fine, gonna be a lot of brisket consumed today
.
 

ga_smoker

Smoke Blower
146
10
Joined Jun 25, 2006
Well, I'm fairly satisfied with the results. It hit 190 about 12 noon. I sliced the flat and pulled the point. It came out pretty tender and the pulled was very juicey.
ee52a508_vbattach11720.jpg

297a9bbc_vbattach11719.jpg
 

tonto1117

Master of the Pit
OTBS Member
1,632
11
Joined Jan 25, 2007
That looks fantastic ga_ smoker, really nice smoke ring too!!!
 

ultramag

SMF Events Planning Committee
2,112
13
Joined Apr 17, 2006
Looks great ga_smoker! Now you got that first brisket out of the way.
 

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