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First beef brisket!

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    #16
    Kudos! Looks excellent!

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      #17
      Looks awesome! Did you crutch?

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      • Blowingsmoke
        Blowingsmoke commented
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        I did. I pulled it at 150 and wrapped.

      • Wando52
        Wando52 commented
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        Good, that is my crutch number as well

      #18
      Dude!!!! Great work! I agree with your learnings. I only fill my WSM water pan to 1/3 or less. And, as Spinaker mentioned, I like to cook brisket a little hotter, particularly at the end, to get the bark good and dark, and render that fat all the way at the end.

      So glad your wife liked it!

      Show us your 2nd, and 3rd, and 4th...you get the picture!

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      • Spinaker
        Spinaker commented
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        You got it brother!!

      • Blowingsmoke
        Blowingsmoke commented
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        Right on - will do!

      #19
      Looks great! Appreciated your pre-cook schedule as a learning experience. Just started with a Kamado Joe and was doing some baby backs in Chanhassen while you were doing the brisket north of me. I am going to wait for warmer weather before trying anything more difficult. Nice job on the brisket.

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      • Blowingsmoke
        Blowingsmoke commented
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        Glad I could help. I'd say go for it! Especially with something with such better insulation.

      #20
      Blowingsmoke, Great Lookin Brisket Cook! When Reportedly the Best are Stuttering to Complement You!
      You have Done Good!
      Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

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        #21
        Perfect!

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