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Thread: Open House Brisket and Sausage

  1. #1
    Join Date
    Nov 2013
    Posts
    70

    Default Open House Brisket and Sausage

    Another round of Brisket and Sausage

    Ready to Load

    Click image for larger version. 

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    Click image for larger version. 

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    On at 5:28 AM
    1500CXLD, Amerique, PG1000, Tappecue, Thermopen
    Good Meat deserves a REST!
    It's done when it's done and
    If you're happy with the results, that's ALL that matters

  2. #2
    Join Date
    Nov 2013
    Posts
    70

    Default

    Below is the Temps where they probed to my liking, just like Butter.
    Attachment 460

    Temp Chart for the Smoke
    Attachment 461

    Both Pulled ready to double foil and hold for serving
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    Flat
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    Point
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    Flat cut before resting
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    Point cut before resting
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    Melt in your Mouth Good.
    Sausage still on!
    Thanks for viewing
    Last edited by EFGM; 08-03-2016 at 04:26 PM.
    1500CXLD, Amerique, PG1000, Tappecue, Thermopen
    Good Meat deserves a REST!
    It's done when it's done and
    If you're happy with the results, that's ALL that matters

  3. #3
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    265

    Default

    EFGM - Great looking briskets. Nice smoke ring.

  4. #4
    Join Date
    Nov 2013
    Posts
    70

    Default

    Thanks forgot to take pictures of the Sausage but it looked just like last time. That was a beast of a Brisket.
    Fed 34 Adults and 6 Children, with Potato Salad, Pinto Beans, Baked beans for the kiddo's and a salad.

    I was melt in your mouth good, I have to say so myself, again I guess! I am thankful for each successful Smoke!
    1500CXLD, Amerique, PG1000, Tappecue, Thermopen
    Good Meat deserves a REST!
    It's done when it's done and
    If you're happy with the results, that's ALL that matters

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