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Car Wash Mike, I started a little late...
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SouthOfI10
Posts: 213
I added some beef broth going into the foil stage. Right now, it's resting in the cooler. I'll post back with a pic of the sliced product. It looks like it could be my best brisket yet.[p]Thanks for your help! Did you cook yours today or tomorrow?[p]Scott
Comments
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SouthOfI10,
I'm done, sliced and ready for tomorrow. Taking my egg to dads for 6 slabs of baby backs. This is a nice way to get a brisket done. I ended up injecting mine.
I put mine on at 6 degrees. Pulled at 18 degrees a few hours later.
I think you will be pleasanty surprised when slicing. Don't wait to long it might shred.
Waiting for pics.[p]Mike
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SouthOfI10, that looks really tender and juicy...great cook. T
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