11 Hour Brisket

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bassman

Gone but not forgotten. RIP
Original poster
OTBS Member
SMF Premier Member
Dec 15, 2007
4,330
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Started out with 15 1/2 pound brisket. Trimmed off about two pounds of fat and lathered with Jeff's rub. Wrapped and put in fridge for two days. At 240 degrees, it was done in only 11 hours.

Rubbed.



After 5 hours in the SMV.




Done and sliced, ready for adding juice tomorrow.
 
Can you say "brisket dinner"? "Brisket Omelets"? "Brisket sandwiches"? Sure you can, and I bet your glad to! Looks great!!!
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Looks like a feast nice smoke
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Yum, Yum, looks great.
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Great smoke ring - I can see the juice around the slices - throw a couple in a frying pan and sear, a couple eggs and some hash browns and you got a great breakfast (I can't always wait for lunch or dinner when there's good BBQ around).
 
11 hours is fast alright. Last weekend I had a 16.6 pounder that finished in about the same time. Less than 12 hours. I was afraid it wouldnt be so good but I was wrong. Great stuff even without pictures. Its gone now.

All gone...
 
This was done in time for dinner, but already had something else planned. Now I can hardly wait for lunch!
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Very nice! Hope mine turns out the same. Started this morning and about half way done.
 
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