Daytona Brisket

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ga_smoker

Smoke Blower
Original poster
Jun 25, 2006
146
10
Wilmington, North Carolina
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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ga_smoker

Smoke Blower
Original poster
Thread starter
Jun 25, 2006
146
10
Wilmington, North Carolina
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.
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