Today's Brisket

Discussion in 'Beef' started by bossman, Mar 2, 2008.

  1. bossman

    bossman Smoke Blower

    Decided to try separating the point and flat to see how I like cooking them separate. Put about 1/2 cup of the juice from cutting the sliced brisket back onto the slices Turned out pretty good. Did some awesome burt ends and had some great eats [​IMG]
  2. Good Stuff!
  3. Great job Bossman![​IMG]
  4. wavector

    wavector Smoking Fanatic

    Looks great! I'll bet it cooked quicker too.
  5. bossman

    bossman Smoke Blower

    Cooked about an hour quicker, 11lb brisket to start, started on the smoker at 10:30 and off at 5:30, burnt ends at 6:30.
  6. richtee

    richtee Smoking Guru OTBS Member

    Dammit. Now I'm gonna have to go get a packer!
  7. triple b

    triple b Smoking Fanatic OTBS Member

    Looks lip smackin' good!!!

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