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Old 04-28-2013, 09:05 AM   #1
chicagokp
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Join Date: 02-17-11
Location: Chicago north 'burbs IL
Default Brisket Cook on the drum

It was a great day in the Chicago area...Brisket was on the menu...



13.5 pounder the trimmed to about 10.5.



Seasoned up with Bovine.



Drum up to temp...Kingsford Blue with Oak.



Just under 4 hours in...



7 Hours



After the rest...



Separated the point and flat and starting a few slices...



Plated with sides..



And for dessert, vanilla with a little chili jam that I got from Bucc's. Wow we is that spicy!



Enjoy!
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