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First (self-proclaimed) successful Brisket!

chuckwagn

Newbie
25
25
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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tag0401

Smoking Fanatic
OTBS Member
SMF Premier Member
Group Lead
585
435
Joined Apr 5, 2018
Good looking brisket!
Adam
 

jcam222

Smoking Guru
OTBS Member
SMF Premier Member
5,726
5,485
Joined Jun 13, 2017
Looks good. I bet it was tasty
 

BrianGSDTexoma

Master of the Pit
OTBS Member
SMF Premier Member
2,826
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Joined Aug 1, 2018
Feels great when it comes out like you want it. Nice cook.
 

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