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AustinKnight 03-24-2012 08:54 PM

Did a choice brisket today wet aged it for 60 days smoked it fat side up for a hour n half at 225 with B&B oak and oaks splits. Flipped the meat fat side down and ramped up the temp to 350 for another hour n half then wrapped guessed it butcher paper. Total cook time 4h 20min, 4 hour rest in a cooler.

Boshizzle 03-24-2012 09:24 PM

Nice 'cue, bro! :hungry:

bbqchicken 03-24-2012 09:27 PM


OldDominionSmoker 03-24-2012 09:45 PM

good looking brisket. did u make the slaw as well?

criffaaa1 03-24-2012 09:47 PM

looks great, how tender did it come out?

Bigmista 03-24-2012 09:47 PM

Looks like a damned fine meal.

tish 03-24-2012 09:57 PM

Looks yummy! :wink:

big brother smoke 03-24-2012 10:54 PM

Looks hittable for sure!

fingerlickin' 03-24-2012 11:12 PM

More hot n fast proof, 4hrs 20min. Yeah, I got time for that. Very nice meal right there!

pwa 03-24-2012 11:14 PM

Looking Good!!


Hoss 03-24-2012 11:23 PM

Looks edible to me! :wink:

BigBobBQ 03-24-2012 11:32 PM

that does look awesome, great job.

caliking 03-25-2012 12:26 AM

Ok... ready for my plate now. Looks farkin good, man!:thumb:

Sammy_Shuford 03-25-2012 12:38 AM

Looks very nice!

AustinKnight 03-25-2012 03:22 AM

Brethren this was a awesome brisket one of the best ones I have ever cooked, I will say I really do believe wet aging did play a big part in my finished product now I want to wet age a prime brisket. As for tenderness it was fork tender I was really shocked because I have done so many butcher paper briskets so many different ways, around 60 that this one was it. I'm not sure if it was aging it for so long or cooking it meat side down wrapped braising it in it's own juices tell it was prob tender (205) but if it was from aging I want to do 70 days with the same technique. I'll post a video in a few day's when I get time.

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