Beat Alabama Brisket

**StantheMan2567** · 10-19-2018, 08:36 PM

The Beat Alabama Brisket has begun. 12-16 hours low and slow on the Weber in a Cherry and Oak smoke bath will make for a wonderful pre game victory lunch. Ok so maybe I am dreaming but being married to an UT alumna who loves burnt ends and lets me fish and hunt at least once a week , I feel like a lucky winner already. Stay tuned for updates.
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**Slabprowler** · 10-19-2018, 11:34 PM

Looking good! At least you will have some good grub!

**Redge** · 10-20-2018, 04:51 AM

Your making me hungry.

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**StantheMan2567** · 10-20-2018, 05:22 AM

Update: 8 hours in, reached the stall, may do the Texas Crutch for a couple hours. Smells wonderful, pouring rain outside now but smoker still chugging along about 235 degrees.
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**SpeckledSlab** · 10-20-2018, 05:42 AM

Great job StantheMan. I showed these photos the my Weber grill, in hopes it’ll get the urge to start producing some fine looking briskets like yours does. lol

**StantheMan2567** · 10-20-2018, 08:15 AM

Getting close now, putting the brisket in the foil (Texas Crutch) will soften the bark some but keep the flat nice and moist while the point continues to cook.

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**Mike1234** · 10-20-2018, 09:17 AM

Looks good

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**StantheMan2567** · 10-20-2018, 09:43 AM

After an hour or so in the foil it’s Brisket Baby!! After a brief rest I will separate the point from the flat and cube the point, return it to the smoker to further cook and render any remaining fat. The win over Auburn last week gave UT fans a glimmer of hope towards the future. Not expecting a win today over the Tide but good eats will be enjoyed!!
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