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Overnight Smoked Brisket

rexster314

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On my Weber Smokefire EX6
Brisket's done. 14 hour overnight smoke. I did the tug test, but didn't video it. But it passed with flying colors. The new HEB brisket rub smoked over B&B hickory pellets. Two hours of Smokeboost before kicking it up to 205 for the night. When I got up this morning temps were 147 on the point and 154 on the flat..Kicked the temp up to 230 till the temps averaged 164, then wrapped in paper put back on with 250 temp on the cooker. Pulled out when flat hit 200, probed tender and the point was at 205.
Just another fairly perfect cook, and overnight, unattended at that.

1614972137112.png
 

sawhorseray

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Nice piece of work, Like! RAY
 

Winterrider

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That does look like perfection.
 

TNJAKE

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Looks good and I agree. Let us see those slices!
 

WI Smoker77

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Great looking brisket. Nice bark on the outside, love to see the smoke ring when you cut it. Also let us know how the moisture is. Did you trim the brisket much?
Thanks!
 

DRKsmoking

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Nice, Could go for a big slice of that right now. Must be supper time somewhere
That looks real good. nice outside crust.

David
 

texomakid

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It's sure got the look. I'm with Jake, we love pics of slices.
 

Fueling Around

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On my Weber Smokefire EX6
... then wrapped in paper put back on with 250 temp on the cooker. Pulled out when flat hit 200, probed tender and the point was at 205.
...
I find position of the meat makes a big difference on my pooper. Did you run point end down?
 

rexster314

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Great looking brisket. Nice bark on the outside, love to see the smoke ring when you cut it. Also let us know how the moisture is. Did you trim the brisket much?
Thanks!
I trimmed the crap out of it. Almost all of the hard fat. Flat was melt in your mouth tender, and the point, was, on point.
 

rexster314

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I find position of the meat makes a big difference on my pooper. Did you run point end down?
The heat from the Weber is concentrated in the center of the cooker. At low temps the heat is pretty much even throughout.
 

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