Icy Day Brisket Cook

OkieEgger75 · December 2013

Have never hit a home run with a brisket cook, but going to give it a shot today. Going to make my first attempt at burnt ends also, advice appreciated.

YEMTrey · December 2013

Great pic. Hope it turns out great.

Be sure to keep us updated.

henapple · December 2013

What is the plan?

lousubcap · December 2013

Big, juicy fastball right over the heart of the plate-then the perfect swing, slight upper-cut and fair all the way into the parking lot. Less than two months to spring training-Go A's!

OkieEgger75 · December 2013

On the Egg for just over 5 hours now with internal temp at 185. Will start checking for doneness at 195, pull when tender. Seperate the point, cut into cubes and redust. Little sauce and back on the egg for couple of hours. From reading different threads it looks like I can put the point cubes back on for one to four hours.

travisstrick · December 2013

Play Crosby, Still and Nash while drinking more than you should.

OkieEgger75 · December 2013

Pulled at 200. Separated the point from the flat. Add some more Butcher's BBQ Brisket Rub and some Q Sauce (thanks 500) to the point cubes and put back on the smoker. Do you leave the temp of the egg the same or do you kick it up for burnt ends?