First Smoked Beef Brisket

[scuppers]

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• scuppers
• Jan 7, 2015

Put in the smoker at 8:00 at 225 F and took out at 7:00 with an internal temp of 190 F and let rest for about an hour before slicing. I used a simple dry rub and even threw in some chicken wings for the last 2 hours, awesome.

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• scuppers
• Jan 7, 2015

 

[beefy bill]

Sure looks awesome!

 

[gary s]

  Good morning and welcome to the forum, from a beautiful sunny, windy and cold day here in East Texas. Lots of great people with tons of information on just about  everything. 

Looks great, any sliced pictures ?

Gary

 

[themule69]

Looks Great!

Happy smoken.

David

 

[b-one]

Looks good sliced pics are nice not to mention the chix wings! We all need inspiration.