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Prime Brisky on the Smokin'-It #3

SmokinAl

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Good start!

Al
 

brentm

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Joined Oct 16, 2016
Looks great!
 

I have an 11 pounder from Costco smoking @ 200.  It's been on for 12 hours and is at 158.

The bark on your brisket looks great!  
 

dert

Master of the Pit
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Joined Apr 3, 2013
Looks great!

Through some pics on!

Was yours a prime? They seem to cook way faster.

Thanks, stay tuned for more qview.

 
I have an 11 pounder from Costco smoking @ 200.  It's been on for 12 hours and is at 158.

The bark on your brisket looks great!  
 

brentm

Newbie
6
10
Joined Oct 16, 2016
Yep - prime.  Unfortunately, mine isn't much to look at right now.  This is my first butcher paper wrap..


They do finish way faster.  I've had two (actually three) of these that were tender at 175.  I learned the temperature lesson the hard way with an overcooked brisket at 190.  Of course I was testing out wet aging and wasn't sure if that affected the cook time.  I've liked wet aging the briskets, it does seem to help tenderize the meat and you don't have to bring it up as high on temp.  Of course every brisket is different and just when I think I have cooking these down to a science, I get one that throws me for a loop.
 
Last edited:

redheelerdog

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Brisket and ends look delicious, that's one fine dinner you've got there!
 

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