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Little brisket on the Smokin-It#3

dert

Master of the Pit
1,037
221
Joined Apr 3, 2013
Five pounder today....

Rubbed with some famous Dave's rib rub.









In at 2:30.
 
Last edited:

dert

Master of the Pit
1,037
221
Joined Apr 3, 2013
Out at 9:20 PM

Pulled just over 200...probe slide like butter:







Wrapped up to rest for an hour or so...
 

dert

Master of the Pit
1,037
221
Joined Apr 3, 2013
Let it rest 2 hours total, down to 158...









Tender and tasty!
 
Last edited:

nmaust

Meat Mopper
151
25
Joined Jul 4, 2013
Well done! If you want it to be juicier, you may want to try wrappingit for the last few hours. That will help it hold in the juices & tenderize the brisket.
 

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