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Bi-annual brisket post-op

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    Bi-annual brisket post-op

    Looking for suggestions on my brisket cook today.

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ID:	883457 Bought a choice grade brisket from Sam’s Club. Trimmed and rubbed with the following:

    - 3 parts course black pepper
    - 2 parts kosher salt
    - 1 part garlic powder
    - 1/2 part chili powder
    - 1/2 part celery seed

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    Sat overnight in the fridge, then smoked on a WSCG for 7 hours at 235 until internal temperature hit 170. Wrapped in a aluminum pan with beef broth and placed back in the WSCG for 3 hours until interns temp hit 203. Wrapped in foil and a towel and placed in a cooler to rest for 3 hours.

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ID:	883458 The good news is the taste worked well. The picky eating 9 year old went for seconds, which may be a first.

    The not so good news is the bark was almost non-existent (except for a small corner of the point). Also it could have been juicer (I attribute that partially to the grade of meat).
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    #2
    Don't pan it, it kills bark. Go with butcher paper or nekked

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      #3
      I haven't done a prime brisket yet, but the best choice I did was a well marbled select from walmart (I think it was secretly choice). Injected with beef broth, dry brined 24 hours. Smoked the whole way no wrap on a pellet grill. Probe tender not to any set temp, wrapped and rested for 4 hours. I've ruined some choice doing all of the above except checking early for probe tender.

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        #4
        I suggest you use Jerod’s Brisket Rub #2. I smoked a brisket last night thru this morning. This rub leaves a much darker bark than your rub. The rub recipe is posted somewhere on the pit. Here’s the link, I hope:
        https://pitmaster.amazingribs.com/fo...ing#post679650
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        Last edited by Randy-Phx; July 19, 2020, 08:57 PM.

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