Texas Style Brisket

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MileHighSmokerGirl

Smoking Fanatic
Original poster
Nov 29, 2019
383
1,051
Denver, CO
Rubbed with kosher salt and black pepper.
Injected with beef broth.

Already reached the stall (160°) and wrapped in foil. Winds are really whipping today but fire has maintained a nice steady 250°. Kinda amazed.

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Winds finally won over the smoker. Burning fuel at too fast of a rate to keep up. Kicked the oven on to 300° and I moved the brisket there to finish. It was at 180° IT when I moved it.

The last time I depended on the oven to finish up a brisket, the finished results were amazing. That was my very first brisket. Fingers crossed for the same luck tonight.

This wind can take a flying jump into the jet stream and go the hell back up North where it belongs. 😡
 
Winds finally won over the smoker. Burning fuel at too fast of a rate to keep up. Kicked the oven on to 300° and I moved the brisket there to finish. It was at 180° IT when I moved it.
Smart move. Not a thing wrong with an oven finish. Smoke is already there, now heat is heat no matter the source. It will be fantastic.
 
Winds finally won over the smoker. Burning fuel at too fast of a rate to keep up. Kicked the oven on to 300° and I moved the brisket there to finish. It was at 180° IT when I moved it.

The last time I depended on the oven to finish up a brisket, the finished results were amazing. That was my very first brisket. Fingers crossed for the same luck tonight.

This wind can take a flying jump into the jet stream and go the hell back up North where it belongs. 😡
Nothing wrong with an oven finish. Done it multiple times. Sometimes Mother Nature can be a bitch.
 
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Sittin’ at 193° internal temp but not probe tender yet.

Took one of my steak knives and gently pushed but it didnt go in. Still in the oven.
 
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