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Old 01-15-2013, 11:07 AM   #16
Subzerogriller
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Excellent work! I have a briskie in the freezer, just waiting for the temps to come up and the winds to die down...I hope mine turns out as well as yours did! Thanks for sharing.
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Old 01-15-2013, 11:09 AM   #17
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Looks great!
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Old 01-15-2013, 02:48 PM   #18
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My mouth just started to water, that brisket looks great! I am going to pick up a packer at RD this weekend and smoke it Sunday. Hopefully it turns out well, im curious as to how long it took to reach the probe tender point once you put it in the pan?
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Old 01-15-2013, 02:59 PM   #19
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Quote:
Originally Posted by SmokinSlowPoke View Post
My mouth just started to water, that brisket looks great! I am going to pick up a packer at RD this weekend and smoke it Sunday. Hopefully it turns out well, im curious as to how long it took to reach the probe tender point once you put it in the pan?
I am thinking it was in the pan for about an hour or so.
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Old 01-15-2013, 03:18 PM   #20
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Hope my first one looks half that good.......way togo dude!!!
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Old 01-15-2013, 03:37 PM   #21
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Strong work, man! If only mine could look that good.
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Old 01-15-2013, 03:39 PM   #22
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My first...second...and third were far from looking that good!

Mighty Fine!
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Old 01-15-2013, 04:00 PM   #23
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Beginner's luck or natural? Who cares?!?! - looks amazingly good.
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Old 01-15-2013, 04:45 PM   #24
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Man, that looks great! The only thing that I'd do different is slice it on the bias. I also have yet to do a brisket. Can't wait after seeing your first attempt. Nice work.
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Old 01-15-2013, 04:47 PM   #25
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Quote:
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Beginner's luck or natural? Who cares?!?! - looks amazingly good.
I have been smoking ribs, pork butts and abts for about 2 years now. I hadn't had good brisket in a while and you know how you can get a craving for some good smoked meat so had to try it. I don't know if it was luck or skill but i sure hit the nail on the head with this one.

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Old 01-15-2013, 05:06 PM   #26
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Excellent looking brisket.

I'll be referring to this thread this weekend when I try my first one......
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Old 01-15-2013, 06:52 PM   #27
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That does look good brotha nice first run, brisket just gets better and better the more you cook them, an if you want to jump in front of line switch to butcher paper
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Old 01-15-2013, 06:54 PM   #28
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Great looking brisket!!



Quote:
Originally Posted by rockinshelby View Post
The only thing that I'd do different is slice it on the bias.
Why?
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