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Brisket on a smoker?

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Brisket report:

Second attempt at a brisket was a success. Proved I can do this in a day starting the cook early. 4 hours at 225 and 4 at 275 was needed. Wrapped at 165 and went to 200'ish in about 2 hours with 3-4 hours rest.

Was delicious but slightly overcooked I think.
 
I am spritzing hourly. Patience is one thing, the stress in cooking a Brisket is not well documented!
Well, if it'll help you perspective on "BBQ stress", just keep in mind it was just a "cheap" piece of meat for you to enjoy, and not a PRIME RIB ROA$T for 50 at a Christmas Dinner! (Hint: wasn't me...thank goodness!)
 
My first effort was very good but I think a tad overcooked too. Been in the back of my mind to do it over with a tad more attention to timing. Then I went out to the deep freeze and found not two but four Boston butts, five racks of pork ribs and some half racks or beef ribs. And in checking the dates on that stuff, that next brisket is going to have to wait some.
 
Epic fail on my first Brisket flat. After the last fail of the full Brisket with an undercook I’m now selling leather sandals, selling out fast.

@sheridany I’ll meet you at the pizza joint down the street.
 
Just head to Texas but leave me some room in his driveway.
 
My Texas visa was revoked tonight. Won’t be able to enter the land of Brisket without proper certification. @GlampDaddy’s sign off was contingent and now revoked.
 
It all comes down to temps and either my meater failed me or I had it in the wrong place.
 
My Texas visa was revoked tonight. Won’t be able to enter the land of Brisket without proper certification. @GlampDaddy’s sign off was contingent and now revoked.
Dude! How bad can it be? Did Elli reject?
 

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