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Rookie from Wyoming

Rusty Arse

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Joined Jun 30, 2020
Joined the forum a few days ago in preparation for my 1st attempt at a brisket. I’ve learned over the years, motorcycle forums mostly that this is the place for valuable info. I wasn’t disappointed here either. I went with a Rec Tec 590 3 months ago and have been having a ball. Ribs, chicken, chops, steaks, fish, burgers, etc... And a small 3lb corned beef brisket for practice. The 18lb brisket was a gift from my neighbor for helping him with a wiring project. I would have never soloed on one that big. I’m sure it wasn’t perfect but it fed 10 adults and 10 kids and all seemed to enjoy. 17 1/2 hours smoke time @225 deg. The pink butcher paper hadn’t shown up in time so used unwaxed parchment paper Instead. Seemed to work fine. I did inject 24 oz of beef broth and seasoned with course pepper and kosher salt. One tip I learned here: placing the point over the heat source kept the temps within a couple degrees between point and flat. One concern was the flat over cooking and drying out. Anyway it turned out juicy, flavorful, with a crunchy bark about a 1/4 inch thick. Should have taken a pic right off off the grill but this was all that was left the next morning
 

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kruizer

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Welcome to SMF from Minnesota abd nice job on the brisket.
 

5GRILLZNTN

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Looking good on my screen. Welcome from Middle TN!

Dave
 

thirdeye

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Welcome aboard, and let 'er buck....

Don't get too fired up about the peach paper..... at our elevation (unless you live along the Belle Fourche River) water boils at ~ 203° or lower. Foil actually performs better most of the time. But the peach paper is great for prep work, lay it out on your counter, then just fold it up and toss.
 

jcam222

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Welcome from Ohio. Nice cook!
 

SmokinAl

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Welcome to SMF!
Your brisket looks fantastic!!
Al
 

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