WAAAAYYYYY...Overdue Brisket

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rippinntearin

Smoke Blower
Original poster
May 6, 2011
125
74
St. Petersburg, FL
Hey Ya'll...

Its been way too long since my last post. I had my sister, brother-in-law, and my two nephews in town over the weekend so I decided to smoke a full brisket for them. Its been a few years since I made one, plus was too lazy to fire up the UDS. So I opted for the snake method on my Weber kettle. No foil, no spritzing, just let it ride for 11 hrs...pulled once it hit 190 degrees. Did not do burnt ends (once again lazy). I'll keep the point and make some chili next week. I'll let the pictures tell the rest....

Rip....
 

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Nice job, brisket looks really good.

Point for sure.

Chris
 
Thanks for the kind words guys...

Yup...I always trim the fat and let it render down. Which is why I rarely spritz or foil. Just let it go and never peek! "If you're looking...you aint cooking"...
 
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