first brisket......

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chefrob

Master of the Pit
Original poster
OTBS Member
Sep 13, 2009
3,627
42
az
too big for my vertical so i ain't tossin out fat......so i barded the cut ends.


after 1hr marinade and all rubbed up.......


after 4hrs of pecan and worc/beef stock spritz @ 155 deg........


more to come............
 
They look great so far. Like that idea of what you did on the ends. I never would have thought about doing that. But as far as that brisket being too big for your smoker, I can only say one thing. "Time for a bigger smoker!!!"
icon_mrgreen.gif

Look forward to seeing the end results of this smoke. Good job....
 
sliced.........gotta please the g/f some how.
 
Rob as hot as it has been you could almost do that via Solar heating up the box and lighting the wood. Nice looking smoke!
 
LOL.......as it is i gotta put the damn thing in da shade!
 
163, a quick spritz, and gonna foil it up for a while.............
 
here is the finished product.........



PDG.......pretty damn good if i say so myself!
 
very good there chef. The brisket looks and I'm sur taste good .
 
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