Brisket on the WSM

Brontoburger

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a small 6# flat injected and rubbed with Oak Ridge Black Ops.
 

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Just went into the cooler. So, a 6# flat, went on at 12:45, temp held steady in the 260's. 2 chunks of mesquite, just enough to keep it cool blue. IT shot up to 165 in 2 1/2 hours, which freaked me out a bit. Had nothing close to a bark at that point-Black Ops is made with turbinado sugar (IIRC), so I just let it go. Plateaued at 167 for quite a while. Wrapped in foil when the bark looked good, don't remember the time. Started probing at 190. Thinner edges probed done around 6:15, but the center wasn't ready yet. Thickest part probed "butter" at 6:55, and went into the cooler in a towel. I think this one's gonna be good.
 
WOW! Personal best!

:bow: A small amount of streaking from the injection. I'll take it!
 

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Looks great! I haven't gotten brave enough to try a brisket yet..
 
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