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Chatting and General Stuff
Cooks' Corner
Fired up the smoker at 0330
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<blockquote data-quote="trapper1954" data-source="post: 3089457" data-attributes="member: 128092"><p>Ok got a Bison brisket and followed video instructions to the T. Cooked with pecan on little red @ 275, I will call it "fair" good flavor, dry but eatable I wouldn't call it a winner by any stretch.</p><p>The left muscle of the brisket in this picture was best and not so much rubbery but the muscle in the right was real rubbery. Wrapped at 165 took it to 200 and rested to 140. Gonna wrap at 155 next time and take it to 210 and rest it way longer and hope it draws back some of the juices.</p><p>[ATTACH=full]565646[/ATTACH]</p></blockquote><p></p>
[QUOTE="trapper1954, post: 3089457, member: 128092"] Ok got a Bison brisket and followed video instructions to the T. Cooked with pecan on little red @ 275, I will call it "fair" good flavor, dry but eatable I wouldn't call it a winner by any stretch. The left muscle of the brisket in this picture was best and not so much rubbery but the muscle in the right was real rubbery. Wrapped at 165 took it to 200 and rested to 140. Gonna wrap at 155 next time and take it to 210 and rest it way longer and hope it draws back some of the juices. [ATTACH type="full" width="583px"]565646[/ATTACH] [/QUOTE]
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Fired up the smoker at 0330
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