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Old 08-25-2013, 10:13 AM   #1
2000milesofsmoke
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First fatty in what seems like forever. Also wanted to work on my brisket technique. Only could find a USDA Select yesterday. Crossing my fingers. The pic of the brisket is at 165 degrees internal and I just tented.
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Old 08-25-2013, 06:04 PM   #2
2000milesofsmoke
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Even though it was a Select brisket, it came out very juicy and tender. Might have been one of the best briskets we have ever eaten.

Thanks for all the advice.
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Old 08-25-2013, 06:10 PM   #3
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Looks like some good grub!!
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Old 08-25-2013, 06:15 PM   #4
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That's one heck of a smoke ring on that brisket!!! Everything looks real good.
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Old 08-25-2013, 06:48 PM   #5
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Lookin good from here.
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Old 08-25-2013, 06:52 PM   #6
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Great looking grub for sure!
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Old 08-25-2013, 07:18 PM   #7
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I'm all in!
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Old 08-25-2013, 07:21 PM   #8
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Nice!
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Old 08-26-2013, 11:56 AM   #9
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Very nice, I love fattys!
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Old 08-26-2013, 12:12 PM   #10
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Nice job. What's the filling in the fatty?

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Old 08-26-2013, 12:16 PM   #11
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Man that all looks really good - talk about putting the PHAT in fatty!
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Old 08-26-2013, 12:37 PM   #12
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Very nice!
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Old 08-26-2013, 12:40 PM   #13
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It all looks Great to me
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Old 08-26-2013, 01:45 PM   #14
2000milesofsmoke
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Quote:
Originally Posted by el_matt View Post
Nice job. What's the filling in the fatty?

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Went simple. Jalepenos, rub, and Monterey jack cheese.
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Old 08-26-2013, 08:58 PM   #15
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I've actually had great success with USDA select. We'll cook Wagyu, Prime or even CAB's in competition but at home, well throw down on Select.
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