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SmokingMeatForums.com › Groups › Pennsylvania Members Group › Discussions › well nobody seen this in my thread in the beef section, so here ya go PA......

well nobody seen this in my thread in the beef section, so here ya go PA......

post #1 of 10
Thread Starter 
well did my 1st brisket on sunday, separated it and used two thermo's to watch both temps's in each....both the flat and point got to 145 in 2.5 hours when I foiled them in the alum pan I smoked them in, the thicker point got to 200 in another 1 hour....that's when I cut into burnt ends and stuck them back in alum pan and hit them with more smoke for another 1.5 hours....then foiled them and added a 50/50 beef broth and jack daniels no 7# BBQ sauce that I brought to a boil first....then back in smoker heat until flat reached 200, then both went in cooler for 2 hours before we ate....now on to the finished pictures yahoo.gif ....

flat sliced....





burnt ends....





talk bout the sliced flat pulling apart with no tug and tender drool.gif ....but the burnt ends were the cats meow with the 50/50 JD BBQ sauce and beef broth drool.gif: ....I used the info from a link I found for the stall....

Search bbq stall on the genuineideas website.

I used it for two pork shoulders and had no stall with both shoulders weights of 11 lbs each done for PP in under 6 hours each, hope ya'll drooled as much as I did eating this brisket icon14.gif ....
post #2 of 10

Looks Great Bob!!!

 

I wondered where that Awesome smell from the North was coming from!!!

 

I looked, and couldn't find your Brisket in the Beef section.

 

 

Bear

post #3 of 10

That does look great.

 

I havent tried to make burnt ends yet.

post #4 of 10

Hey Bob.......Some times posts slip through the cracks and drop to the bottom and dont get noticed do to low count of people looking at a specific time or a high count of posts which will drop it down the list real fast... happens to me too....Dont fret... its all good my friend... awesome brisket.........icon14.gif
 

post #5 of 10
Quote:
Originally Posted by boykjo View Post

Hey Bob.......Some times posts slip through the cracks and drop to the bottom and dont get noticed do to low count of people looking at a specific time or a high count of posts which will drop it down the list real fast... happens to me too....Dont fret... its all good my friend... awesome brisket.........icon14.gif
 

 

Happens all the time, but this one doesn't show up in his profile on the Beef section ether. Like it was never there. Strange!

 

Bear

post #6 of 10
Thread Starter 
it was on page 4 of new posts button....

http://www.smokingmeatforums.com/t/146266/gonna-do-my-1st-brisket-sunday

one member posted to keep it whole when I asked or said bout splitting it....
post #7 of 10

Looks good from here...JJ

post #8 of 10
Quote:
Originally Posted by bob1961 View Post

it was on page 4 of new posts button....

http://www.smokingmeatforums.com/t/146266/gonna-do-my-1st-brisket-sunday

one member posted to keep it whole when I asked or said bout splitting it....

 

You found it !!!

 

Like Boykjo said, sometimes they slip through the cracks. I think it happens mostly during busy times. Once it get to page #2 & beyond it's not noticed too much. If that happens again, just Bump it up.

 

Bear

post #9 of 10
Thread Starter 
I knew where it was all along icon14.gif ....I always look through new posts till threads start to not be answered, bout 5 pages in....
post #10 of 10

Nice Brisky Bob. Got me to salivating over here in Ohio.

 

Have fun and . . .

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