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Pot luck pulled brisket

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boykjo

boykjo

Renowned Sausage Maker
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Apr 28, 2010
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Raleigh,NC
This Saturday evening/early Sunday, third shift is having a pot luck dinner. I had a full packer in the freezer taking too much space so I lightened the load. Smoked it with hickory.

16 lbr

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separated the point from the flat.. The point was pretty thick

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injected with Moores marinade

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Rubbed with some pecan rub and into the smoker

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took them to 160 with hickory

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Took them out at 160, pan foiled them and moved them to the oven to finish

Took them to 210 for pulling

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The point of the brisket just fell apart but the flat hat a little tug to pull. I was monitoring temp in the point only but it all went well

Some pulled brisket sammies for the folks at work on sat.....

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Thanks for looking

Joe
 
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Interesting use of a Brisket...Looks great, going to be some happy folks out your way...JJ
 
Looks Great!! 
drool.gif
 What was the overall smoke/oven time?
 
Good looking brisket joe, whats up- are the co workers getting tired of sausage? (kidding)
 
HvacTstatGuy said:
Looks Great!! 
drool.gif
 What was the overall smoke/oven time?
Click to expand...
Smoked for about 4 to 5 hrs in the smoker then moved it to the oven for another 6 hrs. It went to 160 IT pretty quick but it was slow going from 160 to 210 in the oven.... Solaryellow had some pulled brisket at a catering gig and it was good.... Thats where i got the idea for the pot luck
 
BOYJKO you are killing me man and it is only 9:25am my time and now I am ready for lunch Looks great, good job.
 
Pulled brisket was GONE in an hr.... Some of the pulled pork fans were impressed with the brisket... I think I may have to move to Texas. 
eek.gif
I am prefering the pulled brislet over pulled pork
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I find if you pull it, it seems to go a little further with the crowd...like 15 more minutes....or people come back and just take a bowl of it.

I love brisket sammies ANYWAY I can get them. As usual it looks fantastic Joe.
 
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