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Brisket Smoked the Lousubcap Way!

1voyager1voyager Posts: 695
edited September 27 in Beef
Well, I decided it was time to get back on the horse and try to smoke a brisket at least one more time. Inspired by @Zamfir s effort, and by following @lousubcap 's instructions to the letter, the brisket turned out pretty darn good. 

Started with a 14 1/2 pound prime packer from Costco.



Trimmed, salt & pepper, tightly wrapped in the refrigerator overnight.




Indirect, drip pan with no liquid and grate temperature @ 250 degrees.

Here we go!



Wrapped in foil after about 7 hours. 6 hours later it hit 200 degrees and probed like buttah. FTC for 3 1/2 more hours. 

As you can see, some of the slices broke so it may have been a bit over-done but it was fantastic. Moist, juicy, delicious.

Thank-you @lousubcap . Thank-you @Zamfir


Somewhere in Colorado
LBGE, PGS A40 Gasser and too much Griswold cast iron cookware.

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