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13 pound packer brisket

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Mrs philpom picked this up for me about a week ago.  Today was looking like a perfect day so I trimmed it up, cut off the flat and tossed it on the Primo this morning.


The flat will come off at around 190°f.  I'll chill it and slice it up nicely.  The point will go until probe tender and will be shredded.  This is my favorite way to do the whole packers.


I hit this with a generous helping of course black pepper and smoked salt.  I tossed in hickory wood chunks for the fire.  The primo is cruising along at about 240°f.





I'll guess that I'm 1/3 through this cook.


It was 13.4 pounds before being trimmed.   Got it for $1.67/lbs.   Oh man, I remember when these cost me $0.49/lbs but that was another time!

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Looks like one delicious meal is under your belt and at least one or two more are right around the corner for you.  

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