Finally--perfect brisket

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caribou89

Smoke Blower
Original poster
Jun 10, 2014
109
22
DFW,TX
Or as close to perfect as I could hope for. Injected with creole butter, seasoned with SPOG. Ran at 275-295 on the UDS with pecan chunks til about 170. Wrapped in foil til it was 200. Then opened the foil and probed every few degrees til it was tender. Right around 208 and it was done. By far the best brisket I've made yet.
 
Wow that's tasty looking for sure! Butter injection?!?! All I can say is wow.
 
That looks great 
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 Good job.
 
Good job, great color and smoke ring

Gary S
 
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