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1st Brisket

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  • kidbwapo
    replied
    That's a top class effort for a first brisket, resepect. Betcha wanna do another now!

    Leave a comment:


  • Whiskeyman53
    replied
    Great looking first brisket.

    Leave a comment:


  • DogFaced PonySoldier
    replied
    Looks awesome! Good job!

    Leave a comment:


  • DogFaced PonySoldier
    commented on 's reply
    I did the plastic like Kosmo did on his videos - turned my bark into goo. Like sticky black goo, tarry, almost. I won't do that again.

  • baconator_17
    replied
    Turned out great. 10hrs ish and Sat for like 8hrs lol, it got done way early lol. It was great first try.
    Attached Files

    Leave a comment:


  • Mark V
    commented on 's reply
    No plastic, please!

  • HawkerXP
    commented on 's reply
    +1 prime usually has a shorter time to finish for me as well.

  • tstalafuse
    replied
    If you have a separate leave in food temp probe with plans for an overnight cook, I would use it with an alarm. I have found that Prime tends to cook to temp "faster" than Choice/Select cuts of meat. The last full packer prime that I cooked from Costco was a 16lb that we cooked @225 on a pellet cooker that was temp, probe, and slice tender at 10hrs, which allowed us to let it rest for an extra couple of hours. As always, your mileage may vary....

    Leave a comment:


  • smokin fool
    commented on 's reply
    I was going to make the same comment but apparently he's used plastic wrap with success before.

  • Joetee
    replied
    I don't know about plastic wrap. It would be like wrapping in foil and steaming your bark.

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  • Richard Chrz
    replied
    How exciting! Can’t wait to see it. Can’t cook a second one until you cook the first one! Enjoy the process!

    Leave a comment:


  • Donw
    replied
    You got this!

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  • jharner
    replied
    Good luck on your cook. Please remember temp and time do not dictate when your brisket will be done. Probe tender baby Probe tender!!

    Leave a comment:


  • jharner
    commented on 's reply
    I have no problem with wrapping in foil, but do not wrap until temp at least 180. Bark stays good and renders nice juices to pour back over sliced brisket.

  • bbqLuv
    replied
    Brisket is really simple to smoke. But it is easier said than done. I like to review youtube streamers.

    (9) 10 Brisket Fundamentals by Barbecue Champion Harry Soo How-to SlapYoDaddyBBQ.com competition texas - YouTube

    Malcom Reed --(9) Smoked Brisket on Pellet Grill - YouTube
    Last edited by bbqLuv; March 18, 2021, 07:38 PM.

    Leave a comment:

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