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Unread 07-05-2013, 05:47 PM   #1
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Join Date: 02-20-13
Location: White House Tn
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Default My 4th of July brisket cook.

Raining all night and all day on the 4th.

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So I pulled the kamado under the umbrella.
I found the last brisket at the store, it was a 5.5# flat.
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Spiced it up with 50/50 salt and pepper.
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Cooked at 275 to make up some time.
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Almost done.
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Wrapped in only the finest butcher paper!
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Let it rest in the cooler for about an hour.
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Out of focus sliced brisket. I started reading the photography thread. I have to work on my photography skills.
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Plate picture too close.
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Next morning I had brisket and potato hash and eggs.
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Thanks for your interest!
Vision Kamado, Webber OTG, Webber Smoky Joe, an old nondescript gasser that needs to be thrown out, or sent to Australia, a blue thermapen, a pair of greasy tongs, two charcoal chimneys, and a partridge in a pear tree.

Just call me "The Fish"

Last edited by angryfish01; 03-04-2014 at 02:35 PM..
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