Excited in PA

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lover of meat

Original poster
Jan 14, 2017
Hello my fellow Carnasieurs!

New to smoking started in August with my electric Masterbuilt 30 with Bluetooth connectivity. So far with good success I have smoked pork shoulders & loins, eye rounds, chuck roasts(love those chuckies) and a turkey.
After countless hours and hours of reading threads on this mystical meat and today as I type this I step into the "Brisket Zone" ! [emoji]128549[/emoji]( top gun danger zone playing in the. Ack ground HA HA)
This is what I have gone with 6 lb brisket in a foil pan at 250 cook temp water tray half filled using a wet marinade of "brown sugar & Bourbon" using JD Bourbon barrel chips on the 2nd rack fat side up all the decisions I went with were all in an attempt to keep the meat moist for the final cut in the end I'm shooting for an IT of 203-205 then I will pull and rest in double wrapped foil for about 2 hours fingers crossed! [emoji]128591[/emoji][emoji]127995[/emoji][emoji]128513[/emoji]
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The good news is it turned out great ends a little dry but middles pull apart soft and juicy! Bad news I forgot to take pics but I can tell you there was some beautiful bark and the taste was restaurant quality! [emoji]128170[/emoji][emoji]127995[/emoji][emoji]128514[/emoji]
Welcome Lover! 
 glad to have you with us!  We all tend to get a little excited around her also ! 
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