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Brisket - My 1st "Nailed It" Post

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dldawes1
dldawes1 Posts: 2,208
in EggHead Forum

I must start out again with...."You guys are awesome" !!!!!!!

Here is my 1st 100% perfect brisket.....well, 2-4#'ers. A flat and a point. I was late for work....I couldn't stop eating !!!!!!!!

Thanks again folks for your direction and patience,

Donnie

Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • Chris_Wang
    Chris_Wang Posts: 1,254
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    Cool. What rub, egg temp, and wood?

    Ball Ground, GA

    ATL Sports Homer

     

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  • dldawes1
    dldawes1 Posts: 2,208
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    Alotta Bull - Red Dirt rub.  250F dome for 6 hrs until it passed the butta test. I put 1 handful of hickory chips in and let smoke settle down before putting in PS and meat.

    I love brisket and always have, but I didn't know it could be this good.....honest !!!!!!!!!!

    I'm headed to costco after work to get a full packer for early this week.....I want to try to duplicate these 2-4# pieces.

    It was well worth staying up till midnight and being at work at 6 this morning (well, I didn't make it in until 10 after....couldn't quit taste testing.  !!!!!

    Donnie..

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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