Dinner tonight, can't wait but I will

MasterC

Lit the fire at 4:15 and had my brisket on at 5am. Looking good so far holding 245 degrees. The Bloody Mary's will keep me patient.

tarheelmatt

Good groceries await!  

YukonRon

What time did you say dinner was?
Looks great.

northGAcock

Had me on Bloody!

MasterC

6 hours in temperature is 171 degrees. I am going to try Ray Lampe's wrap method with 4oz of strong coffee. I still have pickles left so the Bloody Mary's it is, don't want to waste the produce.

MasterC

Took the brisket off at 3:12pm temp 210 flat and 205 point. It's towel wrapped and nestled in a cooler resting making my Bassett nervous. 

MasterC

MasterC

Brisket turned out well. Good tasty bark, very moist, and the smoke, I was happy. The Lampe method is a winner.

lousubcap

Looks great-nice ring right there.  Congrats.

How was the bark?

DoubleEgger

MasterC said:

Reminds me of Roscoe’s dog Flash on Dukes of Hazzard. 

Brisket looks great. Nice work. 

MasterC

lousubcap said:

Looks great-nice ring right there.  Congrats.

How was the bark?

The bark had great flavor but it lacked the crackle I get when I cook it naked. Wrapping definitely made it cook faster and coffee imparted a slight cocoa hint. 

lousubcap

Thanks for the update- I am lazy once the cook gets underway.  I run nekked for the duration for around 95%+ of my briskets.  Still you scored the ring-most eggcellent!

MasterC

DoubleEgger her name is Lulu. Shes our 3rd Bassett but our first rescue. They should have named them Clown Hounds

MasterC

lousubcap said:

Thanks for the update- I am lazy once the cook gets underway.  I run nekked for the duration for around 95%+ of my briskets.  Still you scored the ring-most eggcellent!

Thank you for the laugh and compliment