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Perfect Brisket!

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    #16
    sr175 I love hearing the enthusiasm in your voice after accomplishing something fantastic: A Great Brisket cook! Love it!

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    • sr175
      sr175 commented
      Editing a comment
      It's great to finally have one I love after a slew of not so great. I did a few pork shoulders last year that were good and some I hated. Same went with ribs. I did a Thanksgiving turkey but didn't like it at all. If it helps someone that's great! Great to have the recipes like this one. Thanks!

    #17
    That is a classic looking Brisket!! Wonderful!! (if you have a Sous Vide rig set it to 160 and throw a hunk of that in there for 50 min it will come out just like it just came out of the cooler well almost the bark will be softened but still very good!)

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    • sr175
      sr175 commented
      Editing a comment
      I've looked into that but the cost is kinda up there. I would hate to have another gadget laying around that i don't use. I have a pressure over that is just that. But I may do it at some time though.

    #18
    I love brisket! And that one looks terrific. I'm getting ready to take my first stab at it the next time the weather cooperates. Congrats!!!

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    • sr175
      sr175 commented
      Editing a comment
      Being in CA I have found that on a rainy Saturday when i have nothing else to do I like to do a cook. Other locations are not as lucky. As long as its not blowing 40+ I seem to not have a big deal. I know its not optimal but its the time i have.

    #19
    Looks Great!

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      #20
      That thing looks awesome! I'm very critical of the food I serve to guests so I get it. More often than not they tell me it tastes great! Nice job!

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      • sr175
        sr175 commented
        Editing a comment
        I find the same thing. I did a pulled pork for some family from out of town and upon first bite I hated it and was totally embarrassed I served it. The guests went up for seconds!

      • Gator Lau
        Gator Lau commented
        Editing a comment
        Just goes to show to keep mum until the guests have eaten. Sauce for the goose is not necessarily sauce for the gander.

      #21
      sr175
      Great lookin' brisket, hope it was every bit tasty as it looks!!!
      Super-critical of my food, here.

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        #22
        Thanks for sharing and including Pics. Great Job!!

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