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*15,2 LBS CBA brisket Update*
bubba tim
Posts: 3,216
Here is the lastest. The beast has been on since last nighht at 7:45pm. So figure at about 18 1/2 hours, this is where we are at.
Just brought up the temp by 10 degrees to 220. Internal is at 171 and gaining. On the home stretch. The pastramies turned out great. Pics coming! :woohoo:
Just brought up the temp by 10 degrees to 220. Internal is at 171 and gaining. On the home stretch. The pastramies turned out great. Pics coming! :woohoo:
You must master temp, smoke, and time to achive moisture, taste, and texture!
Visit www.bubbatim.com for BRISKET HELP
Comments
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What a hunk (not you Tim) the brisket.
Kent -
Woman love me, fish fear me, The hunkster. :P :P :woohoo:You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Almost to West Palm, I'll be there soon :woohoo: :woohoo: :evil:
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At what internal temp will you pull the beast?
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Hey Buddy just got off at hollywood and need directions. I don't see any scared fish or smell good smoke.
Guess I'm just gonna have to drive back to Melbourne :( . Oh well I'll just wait for you to tell me how good it was.
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