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Saturday Brisket
Comments
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I can smell it from here! Guess where I'm at Brian.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
On top of a roofNPHuskerFL said:Guess where I'm
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Ponte vedra longhorn?
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That bad boy looks great!! Wish I was eating at your table!Sandy Springs & Dawsonville Ga
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Looks awesome!Large BGE
36" BlackStone
Backwoods G2 Party
Yard full of other stuff to cook on
RVA -> Chesapeake Va
Professional Drinker & Home Cook -
At 14 hours, and I'm 203 in most areas, except the tip of the flat, it's 193. Gonna hold out a little longer and see, then wrap in paper
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fusionhq said:At 14 hours, and I'm 203 in most areas, except the tip of the flat, it's 193. Gonna hold out a little longer and see, then wrap in paper
I've only done a few briskets, why would the thinnest part be the lowest temp?
Phoenix -
That thing looks GOOD.
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Temperature is only a guide-if the thickest part of the flat probes like buttah then you are there. And sometimes a small part of the flat will continue to resist getting loose-if the great majority is there then "declare victory" and enjoy. BTW-if you plan to FTC before slicing and eating let the brisket stand on a cooling rack for around 15-20 mins to stop the carryover cook effect before the FTC. Enjoy the eats.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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Brian. Roy's Jax BeachLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Never got sliced pics, but it was good!!
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I'm certain you crushed it Brian! Thoughts RD vs our normal supplier? We've both had both so....LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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That's the main thing brother. Glad that it turned out my friend.fusionhq said:Never got sliced pics, but it was good!!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Great looking cook and nice gasket. I'm way overdue and will be sending a PM on soon for the specifics. My BGE gasket is burping smoke these days. No longer a good seal.
Thanks for sharing.LBGE/Maryland -
Thanks guys! Like I said it was good! I don't have any left! I was slicing it as people made their plates to avoid drying out.
On a separate note, when I took the brisket off I put on a 13lbs pork butt which is still cooking. -
Just pulled pork off, 42 hours at 250!
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Most excellent cooks and use of the BGE staying power.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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