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- Thread starter Baylag20
- Start date
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Welcome from Tennessee and remember we like to see pics!
welcome from Iowa! Glad to have ya join us. And like Jake said...pics please
Ryan
Ryan
Will definitely post pics i posted one already
Welcome from Mississipp! brisket is looking good.
Jim
Jim
Looking good so far! Nice job.
Its going good, the sides are like butter when I stick the probe in it but the top is still a lil tough
Welcome from Texas! Make sure you post more pics so we can see the finished result. we LOVE pics!!
The meat at almost 23 hours, it smells delicious if I could I would attach the smell
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You eating it tonight? If so hope you built you in some rest time for the brisket. What's the IT? I rest mine 2-4 hours wrapped in foil covered in towels in a cooler before slicing
Not eating it tonight, letting rest tonight
Not sure, kinda eyeballing it cuz my meat thermometer broke so I slide a BBQ fork into and its like slicing butter
kruizer
Master of the Pit
Welcome to SMF from Minnesota. Your brisket looks amazing.
23+ hours is a super long time for a 20lb brisket that was cut in half.
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