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Harry Soo's Brisket

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    Harry Soo's Brisket

    I followed Harry Soo's method on the WSM 18.5. Dry water pan and spritzed after the bark formed. Very happy with the results.

    I have the point on the sous vide @145 degrees.. I will pull it off after 24 hours which will be 6:00 PM tonight and char it up on the grill. I can't wait to see how this is going to work. Will post results later.

    Click image for larger version

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    Last edited by troymeister; July 4, 2015, 08:36 AM.

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    My brother took his class and is a devotee

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