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CALWLDLIF

Knows what a fatty is.
Joined
Jul 14, 2021
Location
Long Beach, Ca
Name or Nickame
Rick
Well, I had some visitors from Texas and tried my hand at a brisket cook.
The visitors were big brisket fans and I took the opportunity to get an honest
review of my cook.

I found a 9lb Angus choice packer ant local Sams club.
3.88 lb price = 35 dollar buy.

I cooked it a little hotter than I wanted, 300 deg, and it finished in about 6hrs.
I didn't wrap because by time I checked the temp and bark the meat was already 205.

Crap I thought and hoped to rest it and not get an over done beef.

I rendered some of the 3 lb trimmings, poured a little over the meat wrapped in paper and rested 8 hrs.

I was pleasantly surprised it wasn't over done and mushy.

The visitors ate it up and said it was really good.

Rather be lucky than good. :lol:
 
Rick, been smoking briskets here at 300-350 and am happy with results. The long rest is definitely the way to go for me.
 
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I don't know if the pics will work but,,,,,
 
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