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Unread 02-12-2013, 10:24 PM   #11
code3rrt
is Blowin Smoke!

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Quote:
Originally Posted by caliking View Post
That looks like a mighty fine brisket to me. Did that take about 3.5hrs at those temps until it probed tender? Was it a flat or a small packer?

Also, I'm curious if you noted any difference between hanging first then laying on a rack vs. other briskets that have laid flat on a rack from the get go?
It was a small packer, and yes, about 3.5 hours with a 2.5 hour rest in the cooler, really turned out good, very tasty. It was my first brisket so I can't really address the difference between the hanging and lying on the grill.
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