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Thread: Smoked Brisket

  1. #14
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    Jul 2012
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    Quote Originally Posted by Zamoramax View Post
    Getting ready to throw this bad boy on the smoker. 18lbs before trimout. Let's see how this goes.

    Sent from my SM-G955U using Tapatalk

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  3. #15
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    Thread Starter
    I’ve got a rib roast dry brining now that I’m gonna throw on the smoker on Christmas. Also got a pork belly I’m gonna smoke for burnt ends.

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  5. #16
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    So I took my time on tp9his one. Prepped everything. Took a few pic's as it progressed. B-e-a-utiful. Seasoned with black pepper, garlic salt, lawrys seasoning, Pitt happens rub. Trimmed and seasoned then let sit for 4 almost 5 hours before it went on the smoker. Texas crutch at 148* to finish(203*) 9 hours in total.. 15.8lbs before trim.
    Apparently not all photo's were saved...

    Sent from my SM-G955U using Tapatalk

  6. #17
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    Okay . . . I'll be there shortly . . .


    Quote Originally Posted by Zamoramax View Post
    So I took my time on tp9his one. Prepped everything. Took a few pic's as it progressed. B-e-a-utiful. Seasoned with black pepper, garlic salt, lawrys seasoning, Pitt happens rub. Trimmed and seasoned then let sit for 4 almost 5 hours before it went on the smoker. Texas crutch at 148* to finish(203*) 9 hours in total.. 15.8lbs before trim.
    Apparently not all photo's were saved...

    Sent from my SM-G955U using Tapatalk
    If you were a real tech, you'd solder a relay on that board and call it good to go.

    I do a triple evac with nitro to remove non condensables.

  7. #18
    Join Date
    Jul 2012
    Location
    WA
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    Thread Starter
    Quote Originally Posted by Zamoramax View Post
    So I took my time on tp9his one. Prepped everything. Took a few pic's as it progressed. B-e-a-utiful. Seasoned with black pepper, garlic salt, lawrys seasoning, Pitt happens rub. Trimmed and seasoned then let sit for 4 almost 5 hours before it went on the smoker. Texas crutch at 148* to finish(203*) 9 hours in total.. 15.8lbs before trim.
    Apparently not all photo's were saved...

    Sent from my SM-G955U using Tapatalk
    Very nice! I’ve got one in the fridge wet aging. I’m thinking about separating it and making pastrami out of part of it.

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