First brisket -w/Qview

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Fine looking brisket. You've got some excellent advice from both Civil and other members. I'll toss one more piece of advice:

Pulled the brisket off and placed into towels and a cooler. Poured off the rendered tallow into a cup for dressing later. Started to slice around 5pm. Meat was at about 150 degrees.

If you have any pan drippings leftover. De-fat and freeze them in ice cube trays. After they're frozen solid put them in a zip lock bag and enjoy them in future cooks that may need a bit of the liquid gold.

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