Come with me on a Brisket journey.

boomersooner

Fire Starter

Original poster

Thread starter

Feb 17, 2014

31

11

West End N.C.

• Mar 1, 2014

• #21

Ok my wish was granted the slices are staying intact, unfortunately a little too intact. A bit tough. Very tasty bark and meat. Just need to learn how to finish properly.

20140301_181702.jpg

• boomersooner
• Mar 1, 2014

 

boomersooner

Fire Starter

Original poster

Thread starter

Feb 17, 2014

31

11

West End N.C.

• Mar 1, 2014

• #22

I have half of it wrapped and put it in the oven with some juice. I will let it go at 225 for a while it will be good for lunch tommorow.

 

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Mar 1, 2014

• #23

Looks tasty to me!

Disco

 

worktogthr

Master of the Pit

OTBS Member

SMF Premier Member

Nov 3, 2013

2,928

1,032

Massapequa, NY (Long Island)

• Mar 2, 2014

• #24

Looks really good! Leftovers make some great sandwiches!

 

bigr314

Meat Mopper

Jun 4, 2011

270

15

Uniontown,Pa.

• Mar 5, 2014

• #25

Looks good. Thanks for the pics.

 

smok-n-all-meat

Newbie

Mar 4, 2014

11

11

Joplin Missouri

• Mar 5, 2014

• #26

lookin good