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Brisket - it's about time(for posterity)

cbr0011cbr0011 Posts: 81
I've done lots of briskets, most pretty good(their only pretty good because my standards is too high). This is my first documented one on the forum. Here goes. Started with a 9 lb brisket(Costco whole untrimmed). Rubbed with Rudy's rub, placed fat side up with drip pan(Miller Lite). Smoking with pecan and mesquite chunks. Notice the Texas themes(Herman Marshall rye whiskey, Rudy's rub and mesquite wood). Shooting for 250 grate temp(digiq a little high now) Done at 195-205 doneness(toothpick easy in/easy out). Once done will FTC until lunch. More pics in 12.

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