Sunday brisket

Discussion in 'Beef' started by abchristy, Jan 4, 2010.

  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    Sliced and burnt ends...nice! Tell us a little about the process, the cooker, the wood, come on, give us some details!
  3. bbally

    bbally Master of the Pit OTBS Member

    damn nice smoke ring
  4. cheapchalee

    cheapchalee Smoking Fanatic

    Nice looking brisket. I'm going to have to try some of those burnt ends when I get home, never had them.

  5. jdt

    jdt Smoking Fanatic SMF Premier Member

    nice looking brisket
  6. Cooked a full packer after trimming down the fat cap to about 1/4". I use a Chargriller w/sfb. Smoked it with coal & mesquite chunks. When it was done I seperated the point from the flat & diced up the point, soaked them with sauce & threw them back in till the sauce carmelized. Then sliced up the flat.
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    There you go andy we like ALL the wonderful details to your smoke not just the finished product Qview. We like the time, temp, how are, and the how to, if the sky was green when you smoked this. We are just crazy about this stuff.
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice looking brisket...[​IMG]

Share This Page