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Unread 08-11-2012, 04:11 PM   #13
ccarter
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Well, the brisket has been on for 8 hours now. It seems to be in a stall - sitting at 174* and hasn't moved much in over an hour. Magic happening inside hopefully! Up until about the 7 hour mark the outside looked moist, but you can see on the 8 hour picture below, that the top seems to be pretty dry now. I don't know if this is an indication that the inside is drying out as well, or not. Any seasoned brisket cookers, I'd love to know if this is normal, or if I should start thinking about a mop. Other than the moisture, there isn't a huge difference from hour 6 to hour 8. The backwoods is has settled way down. The water consumption has fallen way off just like the charcoal consumption. The water was boiled a bit for the first couple of hours, I'm wondering if that is what has changed the moisture appearance of the brisket as well.

More pron!

At 6 hours:


At 8 hours:
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