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Another Brisket Success Story

A lot of brisket discussion lately, so headed off to Costco.  17lb Costco Prime. Trimmed about 2 lbs of the hard fat off.  Salt, pepper, a dash of chili pepper, onion powder, and garlic powder. 250 dome temp. Wrapped in butcher paper at 165 internal. This one probed like butter after 12 hours. Meat temp was 203.  FTC for 4 hours and meat temp was 142. It had a nice sized point and the flat was nice and thick at the tip.  Interesting how I ended up with 7.5 lbs of meat in the end.  Saved the point for future burnt ends and will make a couple batches of @EggObsessed Award Winning Chili.





Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.

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