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brisket overnight progress
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SkinnyV
Posts: 3,404
Salt and pepper only started with 12 lb before trimming.
Sitting at 163 right now. Ran into an issue though I need to reload, I didn't go to top of fire ring and it was RO. Transfer to oven keep warm while lump burns off hope I'm OK.
Sitting at 163 right now. Ran into an issue though I need to reload, I didn't go to top of fire ring and it was RO. Transfer to oven keep warm while lump burns off hope I'm OK.
Seattle, WA
Comments
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Looks pretty good... My guess is you're in for some tasty brisket later
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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Looks great!
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You got some great eats coming up!
John in the Willamette Valley of Oregon -
Nice work. Can't wait to see it all sliced up.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Happy with my results, moisture is there..its not dripping but tender. Fat side down , s&p is the way to go. I didn't wrap until done, only lightly tented didn't wrap.
I noticed while slicing the fat side rendered realgood into the meat when iI flipped it over unlike when its cooked in the up position it comes out more dry to me at least.
My burnt end boat has some with badd Byron's, bone sucking, and honey all seperate sections going back on. Thanks guys.
Seattle, WA -
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