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Discussion in 'Beef' started by dirtyruss, Aug 14, 2017.
Alrighty, she's preheated and ready to go, 10lb brisket here we go!
Pitz N Spitz! 🔥👍 good luck!
8 hours later and into the cooler she will rest for a couple hours.
Very nice.. how did you like it? What temp did you pull it off? What temp did you smoke at?
Kind of wood?
Point for visual.
Brisket looks excellent!
Bet it was tasty!
It was the best I've had. Felt like handling a Jell-O mold coming off the Pitt. I use oak lump charcoal along with pecan wood for flavor. Keep the rig between 210 and 235. Pulled when the lowest temp I could probe anywhere was 197. Then let her sit in the yeti with some newspaper for 2 hours before slicing.
Missed this one, perfection?
There's the 💲💰 shot. 👍
Boy....looks real good. Nice job!!
Thanks for the compliments!
Next time I think I'll splurge on a prime....also looking for a butcher to get a decent pork belly for bacon making.