Brisket Pictures

fiver29

Ok. So I haven't posted pictures here in a couple/few years. Just got the itch today for some reason. Lets see if this will work. If not I'll have to take some pointers from you guys.

This morning the dome was holding steady at about 240*, with a pit temp at 225*



The finished product.




My guru went off when it reached 185*. I pulled the plug and let it sit for another 45 minutes or so. It came off at 1:00 PM EST. That puts the cook at 13.5 hours. Not too bad. As you can see it held at 185*.



Foiled and toweled.



And in the cooler.



Slices of beef brisket to follow tonight. If I can get this to work

East Cobb Eggy

Very nice.

Thanks for sharing.

How do you like that TEL-TRU?

Greg

Zippylip

That looks succulent

deepsouth

that looks great.

how long will you keep it in the cooler?

fiver29

I like the TEL-TRU. My favorite part is when the needle passes 1000*

fiver29

We plan on eating around 4:00. So around then. That should give the juices plenty of time to redistribute throughout the meat.

Frank from Houma

A nice bonus is the next time you go to use the cooler a few days from now - it smells fantastic.