Sunday Brisket

byrne092 · April 2015

Really wanted to do a brisket this weekend, so I went and picked up an 11.5#er from Sams. Trimmed it up and seasoned with some DP Cow Lick. Got the fire settled in around 250-260 dome. Ended up putting it on at 1am last night, hoping for a late lunch/early dinner.

Trimmed and seasoned

Image: https://us.v-cdn.net/5017260/uploads/editor/ea/r9k91c484lpz.jpg

Onto the Egg

Image: https://us.v-cdn.net/5017260/uploads/editor/u8/igfalxyc6040.jpg

Just passed the stall, sittin around 176, now all there is to do is wait...and maybe have few beverages. More pictures to follow

EggHead_Bubba · April 2015

Looking good! I did a small brisket point last weekend testing a few things and it was outstanding. Can't wait to see more pics!

byrne092 · April 2015

Thanks Bubba. Anything in particular you were trying out?
Up to 184, not quite there but getting close!

JohnnyTarheel · April 2015

Man you killing us... Bring it home

SGH · April 2015

Looking good brother. Standing by for the finale.

byrne092 · April 2015

One more teaser, at 195, getting very close..

bgebrent · April 2015

That is a thing of beauty! Bet it tastes amazing!

byrne092 · April 2015

Here is the finished product. The brisket was fantastic, super moist and flavorful. Sides are homemade cheesy onion scalloped potatoes and creamy bacon coleslaw. Did the potatoes indirect at 425ish for about 40 minutes.

Just noticed the bad contrast of plate to sides, oh well, this forum is making see the art of food pictures lol.

I'm glad the food made up for the disappointing Blues game.