Great Brisket

pouchman

This brisket was on the egg for 11 hours @ 256 degrees. After cooking I poured apple juice all over it & wrapped it in tin foil. Then I put 10 lbs of ice on it & put it in the refridgerator. It sat all day & then I put it on a commercial slicer. Sliced it real thin & simmered in bbq sauce. It was the best thing I have ever eaten!

Jeff



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Mike in Abita

Looks good. I have one on also. Been on since 8:00PM last night. Startin to feel the love, as it is 160 internal and just came out of a 6 hour plateau. Hopefully it will taste as good as yours looks.

If you were to attach the IMG code from PB it will automatically link the photos into the post.

"Sparky"

Looks good Jeff.You'll get that picture thing figured out