Anyways I did a couple briskets for the OU vs. TX game... Here we go.
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Looks really good! Are you gonna keep us in suspense or tell us how you did it? Temps, times, methods?[/quote]Lol. I guess I should since the post was successful. I rubbed it down with my brisket rub which is nothing special. Like to keep it basic..rub consisted of SPOG with a little paprika added to it. Was a first time with the paprika for me. But all worked out. I chose to run these ones at 265* and as usual I just wrapped one in butcher paper at 165 IT and one unwrapped. My buddy wanted to see the difference. He went halfers with me on the brisket. (P.s. He's a SOONER fan) I hit them pretty hard with smoke, been doing it enough I know how to use the various types of smoke. Never any bitterness in my pits or cabinets. Just meat and wood smoke taste. Anyways I pulled the smaller one at 195* and wrapped it in foil and heavy towels then of course into the cooler waiting for it. Then for the bigger one I pulled it at 202/3...probed just right. I actually grabbed the point while wrapped in butcher paper and separated part of it by hand while trying to pull it out from the point. Lol. Definitely sign of being done. Hope I have covered all angles. If not feel free to ask. Love to give back to the community that has given me soo much. Also my buddy was sour about the game results but his family told me they have NEVER had a better brisket. That's what it's all about. Love feeding family and friends. Also they told me next time they'll buy a bigger brisket. Cuz there's disappeared rather quickly. The small one was 6.5lbs. And the bigger one was 8.5lbs. Enough to feed 2 BEEF hungry families. Lol. Sent from my iPhone using [URL=http://tapatalk.com/m?id=1]Tapatalk[/URL]