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Old 07-21-2008, 04:08 PM   #1
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Brisket Flat

Smoked a 5.4 lb brisket flat over the weekend with hickory. Rubbed and worried it with Lea & Perrins and TexasBBQ Rub. Put it on at 2:20 pm Friday fat cap up, foiled at 160 internal temp, pulled at 190, at 10:15 pm. Rested it in foil under a towel for an hour or so, fridged it over nite, warmed it in the oven at 250 for two hours the next day, trimmed the fat cap, served with horsey sauce, baked beans, cucumber spinach salad, watermelon, and Samuel Smith's Imperial Stout. The smoke ring was not significant but it was plenty smokey and fork tender. Next time I will trim it first for a better ring.








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Old 07-21-2008, 04:49 PM   #2
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I bet that was a killer meal!!! Good job!!!!
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Old 07-21-2008, 05:09 PM   #3
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VERY NICE!!!! I used to have a Gator pit too!!! Nice!
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Old 07-21-2008, 06:00 PM   #4
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Great color. Smoke rings are overated IMHO.
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Old 07-21-2008, 06:24 PM   #5
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Nothing wrong with that at all.
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Old 07-21-2008, 06:38 PM   #6
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Could eat me a plate of that right now.
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Old 07-21-2008, 07:03 PM   #7
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thanks, i need to make these more often. wish i had some leftovers tonight...
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Old 07-22-2008, 06:49 AM   #8
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Looks great, I done a whole one this past weekend but havent edited it yet.
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