Daytona Brisket

Discussion in 'Beef' started by ga_smoker, Feb 18, 2007.

  1. I started my 1st brisket last night at 7pm. It is a 11# and I used a simple rub of salt, pepper, garlic powder. I hope it will be ready to slice and pull before the start of the race today. I also made up a batch of ABT's. This 1st picture is about 9 am, just put the ABT's on, the brisket is at 170 and I'm about to foil.

    Steve
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  2. Looks good, it should make the race go great with all those fixins to eat.
     
  3. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Looking mighty fine, gonna be a lot of brisket consumed today[​IMG] .
     
  4. Well, I'm fairly satisfied with the results. It hit 190 about 12 noon. I sliced the flat and pulled the point. It came out pretty tender and the pulled was very juicey.
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  5. tonto1117

    tonto1117 Master of the Pit OTBS Member

    That looks fantastic ga_ smoker, really nice smoke ring too!!!
     
  6. ultramag

    ultramag SMF Events Planning Committee

    Looks great ga_smoker! Now you got that first brisket out of the way.
     

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