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Thread: My First Brisket

  1. #1

    Default My First Brisket

    I used equal parts salt, pepper and Kinder's "The Blend".
    It was better than I ever thought it could be. Great bark, smoked flavor, tender and juicy. I smoked at 215 until Internal Temp reached 193 with Pecan Wood. Doing another one this weekend!

    Click image for larger version. 

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    Click image for larger version. 

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  2. #2
    Join Date
    Jun 2011
    Myersville MD


    Looks great. Did you wrap when it hit the stall, or let it ride?

  3. #3


    No wrap Sodaking. I let er ride! As I said in first post it was better than I ever thought I could cook. I really am quite impressed with my ST 1400.

  4. #4
    Join Date
    Nov 2013


    Awesome start. You are now a Briskitarian! When you want to venturous and find the rub you will use forever, try Tatonka Dust over that Salt and Pepper. You can get it from...well send me a PM I will let you know. I am a consumer, not associated with owensbbq in any way other than that for full disclosure.
    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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