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Old 04-28-2013, 09:05 AM   #1
Babbling Farker

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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!

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