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Cooks' Corner
Smoking Sunday or Sunday Smoking
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<blockquote data-quote="C.O. Shooter" data-source="post: 2991304" data-attributes="member: 35510"><p>[ATTACH=full]527609[/ATTACH][ATTACH=full]527610[/ATTACH]</p><p>This brisket finished just under 12 hours. I cooked this one fat side up, couldn't say I noticed a huge difference. I seasoned the Shiite out of it, but wouldn't say the flavors were predominant. I used Meat Church Texas Sugar as a base and then a layer of killer hogs TX Brisket. Started at a 730pm last night and pulled it off at 715am this morning. It was 203 when I pulled it and placed it in the cooler. 5hrs later it was still 160 degrees! For the price and what you trim and fat you cut out after the fact, it just doesn't seem like you get all the much! I'll try again next year!</p></blockquote><p></p>
[QUOTE="C.O. Shooter, post: 2991304, member: 35510"] [ATTACH type="full"]527609[/ATTACH][ATTACH type="full"]527610[/ATTACH] This brisket finished just under 12 hours. I cooked this one fat side up, couldn’t say I noticed a huge difference. I seasoned the Shiite out of it, but wouldn’t say the flavors were predominant. I used Meat Church Texas Sugar as a base and then a layer of killer hogs TX Brisket. Started at a 730pm last night and pulled it off at 715am this morning. It was 203 when I pulled it and placed it in the cooler. 5hrs later it was still 160 degrees! For the price and what you trim and fat you cut out after the fact, it just doesn’t seem like you get all the much! I’ll try again next year! [/QUOTE]
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Smoking Sunday or Sunday Smoking
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