Thread: Once upon a time, in a land not so far away

There was a Brisket.

Wannabe...

And then, there wasn't.

The End.


Wannabe...

True story. Really.

You got a pic of the slices with them laying down so we can check the Smoke ring?

No guns? You some kind of liberal or something?

That looks good... Did you throw the honey to it when you did your rub? I also like the end result... Tags.

Looks edible, I'm not much of a brisket fan.

Ya killing the Beef taste. PORK, heck yeh but not beef

No, I don't DD. The ring was not all that impressive. I had to leave twice for 2+ hours at a lick and one of those times was 2 hours into the cooking. Missed out on pushing a bunch of smoke. Had a nice ring, but not very thick.....maybe 1/4" is all.

Actually did 2 of 'em, but the second is secured in an undisclosed location.

Nah, no honey on this meat. Only thing I did was put the rub to the night before, wrap it, bring it to room temp and cooked till it hit 180 degrees internal. For me, that was just shy of 10 hours.

Tune in next week for my new short story entitled: A Man, His Chicken and a Dream.

Wannabe...

"A Man, His Chicken and a Dream" Now that's funny....

I'd eat it. Next time, run it on up to 195 internal so the fat inside melts. It'll be more moist that way. I bet I've cooked 25 or 30 Brisketts and that's the best temp I've found