MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-14-2019, 08:33 AM   #16
Stingerhook
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Looks mighty fine from where I sit.
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Old 07-14-2019, 08:54 AM   #17
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Great way to start the day... a hard earned patient brisket. Time to enjoy it! Looks delicious!
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Old 07-14-2019, 10:09 AM   #18
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That's a beautiful brisket. And as you said, it's done when it's done.
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Old 07-14-2019, 10:35 AM   #19
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Quote:
Originally Posted by highergr0und View Post
Looks great - although did you slice with the intention of not eating until the next day?


Yeah, Iíve never done it like this to transport the following day. Itís all an experiment. I knew it may make the slices a bit more dry, but I was hoping it would help with the reheating process.

Anything too dry will be chopped up with bbq sauce, hopefully no one is too picky.


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Old 07-14-2019, 10:37 AM   #20
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Originally Posted by DocFenner View Post
I think your method was spot-on, and your finished product is wonderful. My only observation is that spritzing every hour slowed you down a lot.


I agree. In hindsight, I should have used room temp spritz, but I was concerned about setting it out due to the apple juice that was already refrigerated.


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Old 07-14-2019, 10:39 AM   #21
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I doubt the temp of the spritz had much effect. A spray of that would heat up pretty much immediately when it hit the brisket and wouldn't affect the internal temp at all. Probably more opening the cook chamber and having it come back up to temp.
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