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Tonybel

Babbling Farker
Joined
Feb 29, 2012
Location
San Berdoo, CA
This Sunday we smoked a brisket point. So here it goes.

Got the wsm ready with hickory chunks

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Point was seasoned with salt, pepper, onion and garlic powder

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The wsm settles at 265... So I left it alone.
Water in the pan....disregard the chuck roast in the side that's for something else

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My BBQ and grilling partner. I found this pic under my BBQ pics so I'm assuming she took it when we were outside cooking.

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After 6 hours it was done. @ 195 started to check for tenderness. 199 it was perfect.

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I have seen guys do this before I'm guessing is to show it's done perfect?

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We found this bread that had cheese,garlic, jalapeños baked in... Maribel lightly toasted them.

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Plated with a little North Carolina sauce and my moms veggie recipe.

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Thanks for stoping by

Tony and Maribel
 
A. That looks fantastic....
B. you need your own restaurant...
C. Can I get your moms veggie mix recipe... That'd be a hit at home... :mrgreen:
 
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