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2nd Brisky

DMshow
DMshow Posts: 18
in EggHead Forum
Just wanted to share some brisket pics.  My first one I pulled to short, this one may have went a tad long but it turned out alright.  Started at 225 dome at 11 last night and settled out to 250 dome this morning when I woke up.  Went 12 hours and 37 minutes unwrapped and FTC for 1 hour.  I used pecan chucks and was very pleased with the flavor.  Think I will wrap my next one in butchers paper to see how that turns out.






LBGE '15    
UA Local 100


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Comments

  • lousubcap
    lousubcap Posts: 36,805
    No matter how you got there-a home-run for sure.  Congrats.  And now you know the cook is no more difficult than any other.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    If that's "alright" then I'll take it everytime! Nice job.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • KKorkmaz
    KKorkmaz Posts: 150
    Looks amazing!
    Chicago, Illinois
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Looks awesome
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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