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brisket going on tonight..
Comments
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Sounds like you right on schedule !!
Maybe One more hour or so at that temp ? Seems like you will be fine and have a couple hours for the lil bastard to rest
Toronto -
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18 hours, 240* with very few adjustments. Pulled it a 205* Point is like butta, flat good on one side, the other side is just a little tougher. Not sure why that would be, more connective tissue? It's resting now. Smells good.Large, small, and a mini
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Flat doesn't have a lot of internal fat. It will tender up a bit during the foil stage.
Steve
Caledon, ON
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Thanks LS, you're back and recovering?Large, small, and a mini
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Almost fully. Four full Indian meals between two guys at lunch didn't help today
Steve
Caledon, ON
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@budz504. Thanks for the help with posting from phoneLarge, small, and a mini
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@LS Only two days for recovery. Your weekend is coming up.Large, small, and a mini
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Well supper is done. Brisket was FTC for 2.5 hours. Flavour was great. SWMBO commented that it was tasty, but it was a bit drier then the last one. I pulled it at 205. Maybe should have pulled it sooner. It just wasn't as tender as the last one. So now we have some delish left overs. Going to work on my smoke ring too.Large, small, and a mini
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Nice work ! And in all fairness @Little Steven the quail were smallToronto
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