Results of today's Brisket smoke 12 hours, no issues

FredSC

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Started 3am fired up the EX-6 and pulled the prepped brisket out of the fridge to let come to room temperature. Outside temp was 34 degrees.
4am placed brisket on the grill. Running a 250 F pit temperature.
Used empty foil pans on the bottom of the pit.
After 12 hours of smoking I pulled the brisket from the grill and foiled, placed in the oven, no heat and let it rest for 2 hours.
Formed a nice bark and smoke ring. Brisket hung nice over a knife, Very tender and juicy.
I removed the finger guard over the auger opening yesterday and had no bridging during this low and slow cook.
Only a small amount of oil in the pan under the brisket, see pictures.


Stay low and slow, sear when you need too, and keep BBQ
 

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