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labor day brisket
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Posts: 24
did my third brisket over the holiday weekend, the best one yet. 14.5 lbs took 16 hours to reach 195*. the point end was fantastic the flat was kinda dry. lots a great
bark!
bark! Comments
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Exactly the way I like mine. Looks like a good job from here in Texas!
Mike -
Oh man does that look good. What temp and did you put any kind of rub it?
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Looks good, all you need is some good New Orleans french bread
Jimmy
Come visit NOLA -
Just looking at the finish picture lets me know one thing....that must have been one long brisket when it was raw. :laugh:
When the brisket hangs over the protection of the plate setter you can use a foil shield to protect the ends, most importantly the flat end because they sometimes taper down pretty thin. This can prevent drying out to some degree.Happy Trails~thirdeye~Barbecue is not rocket surgery -
cooked at 225* grill, used the rub from Angelos in Ft Worth, TX.
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yep, had to fold over about 3" to fit my large.
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