Brisket Process QView Final Touches

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

tallboys

Newbie
Original poster
Nov 11, 2010
16
10
...continued from earlier

once the beef reaches 200 degrees its ready to be pulled off the pit.  I let it rest in the foil for 1 hour.  Slice against the grain and then dip the slices in the juice from the cook.  KEEP THE JUICE ALWAYS!!!  Enjoy and Happy New Year

152727f7_019.jpg
aa4a5885_019.jpg
7ff21181_020.jpg
6764c3d8_014.jpg
 
not bad for a little pellet smoker!  My big trailer pit gets alot more bark/crust on it...but its all good!

Chris
 
icon_cool.gif


Yes sir that looks like some awesome brisket for a pellet burner.
 
I just ate and now I'm hungry all over again... Thanks! Have plans on doing a similar smoke this weekend... Thanks for sharing! Smokin - K
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky