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First (self-proclaimed) successful Brisket!


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!



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

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