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Brisket...How I did it...

DMWDMW Posts: 4,882
14lb Superior Angus Beef Choice Packer. Started it about 9:30 last night, kept it aprox 250* with some variances along the way, but pretty close.
Just salt and pepper for rub, used hickory for smoke with Fogo lump.



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The point and most of the flat was probing like butter when I pulled it at 6:00 tonight, a few areas of the flat could have gone a bit longer.  
Most of the flat got cut off and foodsavered and in the freezer. I'm thinking brisket chili is it's destination. 


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Served flat/point combo slices. Point was meat candy.

Thanks @cazzy for the tips going into this, helped heaps. Next time I'll give myself a bit more time or run at 275* for one this big.

Critiques welcome.

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