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Discussion in 'Pork' started by theduke282, Nov 9, 2013.
24 hour rub setting time with famous Dave's. Already realized I was fat side down so I have flipped.
I'm smoking a brisket today too, hope yours is delicious. This should probably be in the beef threads though. Happy Smoking!
Keep the pics coming. It is going to be so good! Are you going to foil or naked all the way?
You're right TGS. Noob mistake on my part. I blame the hangover.
Haha I know the feeling. How's the brisket looking?
Lookin great on the ol "Pork Brisket" LOL - very nice - no worries we have all done it before
Yummm - I hope to be doing my first brisket before too long , looking good!
Internal temp at 174
I should also add that I am going 50/50 apple and hickory wood.
Wow, very nice congrats and enjoy!!
Looks very moist, nice job. What type of a knife did you use to slice the brisket??
It was a short sererated knife. Nothing fancy. The cut was smooth as butter.