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Enrico Brandizzi

Babbling Farker
Joined
Dec 16, 2013
Location
Rome, Italy
National Beef USDA Prime
I injected with Meat Church and used the same Holy Cow rub.
Smoked with hickory at 250F for 13:30 hours till probe tender in the flat.
Let it rest double foiled and in blankets for 1 hours without venting-
Overall I was very happy with moistness and tenderness.

IMG_8127 by Enrico BBQness, su Flickr


IMG_8139 by Enrico BBQness, su Flickr


IMG_8154 by Enrico BBQness, su Flickr

at 9:00 hours in, it goes in pink butcher paper
IMG_8166 by Enrico BBQness, su Flickr


ready to slice and serve
IMG_8182 by Enrico BBQness, su Flickr


the lean and the fat slices
IMG_8184 by Enrico BBQness, su Flickr


IMG_8188 by Enrico BBQness, su Flickr


Thanks for stopping by.
Enrico
 
Did you not vent because you wasn't cooking at a high temp of 300? I'm still debating back and forth to vent or not after pulling a brisket.
 
First off, that prime brisket is a beautiful piece of meat. The marbling from the side looks great. Your briskets look better and better each time around. Awesome job Enrico!
 
Amazing cook, that was a beautiful brisky, can only imagine the taste, you hit this one out of the park with bases loaded.
 
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