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First Brisket - nearly there

Trimming fat and finding the direction of the grain:
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didn't have shiner bock and allegra :)  went with a local lager and boiled up some beef broth with a sprinkle of red pepper flakes and a couple healthy squirts of the famous red rooster sauce.

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standing by for temp to steady...

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the current state of things:

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I have foiled a few places that have already hit 205 and I have basted a few times when I have opened to foil. There were a couple stubborn spots that the thermopen found that were still sub 200. I moved my probes there and now it is just a waiting game...drooling bad. smells soooo darn good.

More pics when I pull...

Comments

  • jimreed777jimreed777 Posts: 323
    edited February 2013
    btw - 10 pounder went in at 11 am. Was at 300 for the entire cook. Ignore the 280 in the pic above...trying to slow the roll a bit to hit a 6pm dinner.
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