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Unread 12-07-2010, 12:46 PM   #13
Southern Home Boy
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Join Date: 01-14-10
Location: St. Louis, MO
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Quote:
Originally Posted by bigabyte View Post
Looks fantastic! Just a pointer from my experience though...I don't think lack of foil caused your brisket to seem dry, it just could have cooked longer is probably all that it needed. Until it gets fully cooked and fully tender, briskets are kind of dry because the moisture comes from the gelatin produced by the collagen when it breaks down.

Still looks absolutely delicious though! And that fatty looks marvelous too!
^^^oh YEAH.... what he said^^^
Awesome lookin' munchies there. Beautiful, bright smoke ring and black, crusty-looking bark on brisket and juicy, red-rimmed slices with ooey, gooey cheese dripping from the fatty.... Mmmmhmmm I'd hit ALL that!
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