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Briskie

chicagokp

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Lots of brisket cooks were going on last weekend, I knew I had to do one soon.

I picked up a 15 pounder...

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Trimmed and seasoned with Kosher Salt, Black Pepper and a little Granulated Garlic.

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On the drum with Kingsford Blue, hickory chunks in the top of the basket and a few cherry in the bottom of the basket. Running a shade over my 275 target cooking temp....

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Now it's waiting time....

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Yummie. Love brisket.

Where did you get the prime from?

Tony's Butcher in Grayslake. It was kind of spendy, 4.99 a pound, but it's a fine cut of beef. I have high hopes. :pray:

Is it done yet?

:becky:

My thermonuclear reactor cooker is on the fritz, so it went in the drum...4-6 hours left....:noidea:
 
Coming right along, we're at 167 internal and 284 in the drum. I intentially didn't season it too much, but I probably should have done a bit more to get better bark. We'll see how that develops over the next few hours.

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