Brisket

smoky b · July 2009

14 hours, a lot of love, and a few prayers later and...

Got the approval of the little lady and that's all I need.

Luvs to shoot clay · July 2009

That looks great, what temperature did you pull it at?

Dave Shady · July 2009

Looks GREAT!!!!!!!

smoky b · July 2009

Took it off the egg at 203 and let it dwell for a couple hours wrapped in a cooler. Then back on for a couple minutes to firm up the bark. It was prob in the mid 170's when I sliced. (Couldn't remember where the grain was so I had to guess!)

DHall · July 2009

Little tip I picked up a few years back. Before putting the brisket on cut a small piece off the small end that is perpendicular to the grain. That way when its done and you are ready to slice you don't have to worry about actually seeing the grain just make all your slices parallel to that first slice you took off.

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