Brisket Qview

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Where the rest of the Q-View????   Progress pics and such
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Now it is resting. Just pulled it off. Then I'll slice it up and post
 
I could have pulled it earlier. When the point was at 170 the flat was still at 160. So I left it on probably 2 hrs too long.
The point was nice and tender.
The flat was a little too tough, but not much.
Live and learn. Still tasted darn good.

 
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