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Old 11-11-2012, 11:01 AM   #1
On the road to being a farker
Join Date: 08-11-12
Location: North Bend, WA
Default 9 hours into my first brisket. There will be pr0n!

I put it on at 11 pm last night and have been checking the smoker temp and fuel every two hours.

At 7 hours I opened the cook chamber a sprayed on some mop and wrapped in foil.

At nine hours the temp of the meat was showing 197, so I opened it up and have it a probe. The point Was butter but the flat was still a little tough. So closed it back up. I'll check in an hour or so...

The therm on the left shows the time of the cook and smoker temp. The one on the right is the time of day and meat temp.

Ill update as we go.
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