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brisket going on tonight..

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Comments

  • pantsypantspantsypants Posts: 1,191
    edited March 2014
    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
  • Little StevenLittle Steven Posts: 28,167
    Should be darn close I would think.

    Steve 

    Caledon, ON

     

  • smokesniffersmokesniffer Posts: 2,014
    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.
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  • Little StevenLittle Steven Posts: 28,167
    Flat doesn't have a lot of internal fat. It will tender up a bit during the foil stage.

    Steve 

    Caledon, ON

     

  • smokesniffersmokesniffer Posts: 2,014
    Thanks LS, you're back and recovering?

    ;)
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  • Little StevenLittle Steven Posts: 28,167
    Almost fully. Four full Indian meals between two guys at lunch didn't help today

    Steve 

    Caledon, ON

     

  • smokesniffersmokesniffer Posts: 2,014
    @budz504. Thanks for the help with posting from phone
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  • smokesniffersmokesniffer Posts: 2,014
    @LS Only two days for recovery. Your weekend is coming up.
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  • smokesniffersmokesniffer Posts: 2,014
    edited March 2014
    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.
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  • pantsypantspantsypants Posts: 1,191
    Nice work ! And in all fairness @Little Steven‌ the quail were small
    Toronto
  • Philly35Philly35 Posts: 691
    Sounds like a good excuse for brisket chili!
    NW IOWA
  • smokesniffersmokesniffer Posts: 2,014
    @Philly35, for sure
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