1st time smoking a brisket

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Jan 17, 2015

• #21

Save me a slice. I'll be right over. Hahahaha..... Man that really looks great. Nice job.

 

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Reactions: smokeclem

smokeclem

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Nov 29, 2014

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• Jan 17, 2015

• #22

Here is the pork butt. Sorry I already cut it. It was deboned. So it was loose. I had to use twine to hold it together.

image.jpg

• smokeclem
• Jan 17, 2015

 

gary s

Gone but not forgotten. RIP

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Jan 6, 2011

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• Jan 17, 2015

• #23

Brisket looking good, Lots of butt   

Gary

 

smokeclem

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Nov 29, 2014

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• Jan 17, 2015

• #24

image.jpg

• smokeclem
• Jan 17, 2015

Brisket is done. I think it got a little to warm. But has nice bark and tender. With great flavor. Be critical guys

 

smokeclem

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Nov 29, 2014

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• Jan 17, 2015

• #25

image.jpg

• smokeclem
• Jan 17, 2015

The temp got away from me a little. I pulled it 202 and put in the cooler which I am sure it continued to cook. Sat in the cooler for 2 hrs. I am doing burnt ends with the point. The color looks a little dark but it is very tender.

 

gary s

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Jan 6, 2011

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• Jan 17, 2015

• #26

Is moist or a little dry, Hard to tell from the picture looks a little overdone to me

Gary

 

smokeclem

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Nov 29, 2014

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• Jan 17, 2015

• #27

It is moist. But I agree. I should have pulled it a little sooner. Or not put it in the cooler

 

smokeclem

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Nov 29, 2014

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• Jan 17, 2015

• #28

image.jpg

• smokeclem
• Jan 17, 2015

I did burnt ends out of the point

 

gary s

Gone but not forgotten. RIP

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Jan 6, 2011

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• Jan 17, 2015

• #29

Looks great   Nice job.

Gary