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Unread 01-05-2014, 02:31 PM   #1
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Join Date: 04-21-13
Location: SW Florida
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Default First ever brisket

Ive been doing a lot of pork ribs and boston butts since building my UDS and now its time to move onto new cuts of meat. I picked up an 11 lb brisket from my local produce stand and rubbed her down with 50/50 kosher salt and black pepper mix. Put it on the smoker at 300 @ 10:30 AM and the UDS has been between 280 - 320 as of this posting. I trimmed off a small part that was hanging off the point and cooked that up as well I didn't probe the smaller piece I decided it was done by me being hungry and wanting to test it. It didn't last long enough for a second picture and ill start probing the remaining brisket once it hits 190 IT then wait for the thickest part of the flat near the point to turn to butter.
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