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Old 04-03-2021, 12:42 PM   #1
RickBarbee
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Default Brisket !!!

Total time in the smoker was 15 hours.
I pulled it at 150 degrees internal temp, wrapped it in tin foil, then put it back in till hit hit 203 degrees internal temp.

Not to bad for my first ever, and I learned a few tricks along the way. It's delicious.

Rick
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Old 04-03-2021, 12:53 PM   #2
Tyrex750
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I have a snake river farms wagyu brisket smokin now for tomorrow
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Old 04-03-2021, 12:57 PM   #3
Dkincaid
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Nice Iíve gone to the pink butcher paper instead of foil and I really like the results. That brisket looks good Iím working the ambulance In eastland if you want to bring me some


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Old 04-03-2021, 01:21 PM   #4
RickBarbee
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Before I hit the first pull & wrap. I figured out a trick to keep the temp running within 3 degrees of even across the entire brisket, and keep from having a burnt thin end. Just set the smoker at 1" off level, and place the thick end on the high side.

Rick
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Old 04-03-2021, 01:49 PM   #5
Throwin Darts
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Quote:
Originally Posted by Dkincaid View Post
Nice Iíve gone to the pink butcher paper instead of foil and I really like the results. That brisket looks good Iím working the ambulance In eastland if you want to bring me some


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I did this too. Butcher paper is the ticket!
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Old 04-03-2021, 04:18 PM   #6
SwampGhost
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I love some brisket! Looks great!
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Old 04-03-2021, 05:17 PM   #7
ThisLadyHunts
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Dang! That looks darn near professional!

What are the advantages of using butcher paper over foil?
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Old 04-03-2021, 05:23 PM   #8
Mike D
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Dang! That looks darn near professional!

What are the advantages of using butcher paper over foil?


You donít turn great nice bark that took hours to create to mush.


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Old 04-03-2021, 06:08 PM   #9
wickll
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I have 3 on the pit right now. Put on about 6:30 this morning. Probably will pull later tonight and let stay hot in the cooler overnight.
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Old 04-03-2021, 09:31 PM   #10
RickBarbee
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Quote:
Originally Posted by Mike D View Post
You donít turn great nice bark that took hours to create to mush.


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I may try the butcher paper next time, but this bark didn't turn to mush with the tin foil. It was nice & crispy all over.

Rick
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