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First (self-proclaimed) successful Brisket!

chuckwagn

Newbie
24
24
Joined Apr 5, 2013
16 hours in the rain...was well worth it!
12 lb. Prime packer, Injected with beef broth, dusted w Killer Hogs TX Brisket Rub, Camp Chef Woodwind at 225 degrees using Pit Boss Hickory pellets for 12 hours and I.T. 165, wrapped in butcher paper and into oven for 4 hours at 300 degrees, rested for one hour.
Great bark, smoke ring and deliciously tender.
Thanks Goes out to all my smokin’ buddies on the forum for great directions!
 

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jcam222

Master of the Pit
OTBS Member
SMF Premier Member
4,155
3,367
Joined Jun 13, 2017
Looks good. I bet it was tasty
 

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