Midnight Brisket

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It hit 200 degrees after 14 hrs, but I still felt some resistance when probing.  I continued for another 2 hrs and an IT of 206.  Probed like buttah!  Wrapped in foil and towels and resting in a cooler.  


Smoked fat cap up, with no rub on the cap.  Still plenty of color.


This is the meat side with Jeff's Texas rub.  I can't wait to slice this thing!

Thanks for looking.

Mike
 
Mike that looks great I am drooling thinking of the plated shot.

Richie
 
The true test of patience is the waiting for the rest period. The smoking I can handle since it happens outside. The resting on the other hand, when the house is full of the smells of smoked meats, is another story entirely... 
drool.gif


Looks amazing from here!!! 
 
Thanks guys!  I appreciate the compliments.  It is fall apart tender and moist, the way my GF prefers her brisket.  I like my slices to be pull apart, not fall apart.  
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  The flavor is awesome, I will use Jeff's Texas rub again.


Mike
 
Last edited:
 
The true test of patience is the waiting for the rest period. The smoking I can handle since it happens outside. The resting on the other hand, when the house is full of the smells of smoked meats, is another story entirely... 
drool.gif


Looks amazing from here!!! 
LOL!  I rest it outside to avoid the complications!

Mike
 
Thank you Al and Bear!  I appreciate the points Bear and Tropics.  This brisket had great flavor, we loved it.  

Mike
 
Thanks Lance and Disco! I appreciate the points. I'm having some leftovers tonight.  This was a tasty brisket!

Mike
 
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