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Labor Day brisket

post #1 of 17
Thread Starter 
Its been a wile since ive posted up anything but i got the time today so here is a few pics and ill post more though out the day
The wife got the briskets for me at the store the other day so she got the cut she likes. Lol. So they are trimed flats with no fat cap so i made a baccon wave to put on top.

post #2 of 17
Looks like a good start!
post #3 of 17

Good idea putting bacon on top!



post #4 of 17
Thread Starter 
Yelp the plan is to let the baccon rinder down in the brisket like the fatcap would i hope it works the last time my wife got the trimed flats they turned out a little dry with just the water pan and spraying them.
post #5 of 17
Thread Starter 
Man this drum holds the temp like a champ
post #6 of 17
Thread Starter 

sneak peek q-view
post #7 of 17

Looks fabulous! :smilie_flagge13: :popcorn

post #8 of 17
Thread Starter 

post #9 of 17

I have to congratulate you Johnboy. If my wife brought home briskets trimmed like that , I would have cured them and made pastrami or corned beef.  BUT you my friend went the extra mile and made a smoked brisket.  

Looks awesome!  Point to you!


post #10 of 17
Looks tasty!
post #11 of 17
Wow very nice save my man
post #12 of 17
Thread Starter 
It came close to the best brisket i've ever made as hard as that is to beleave.
post #13 of 17
Looks nice and juicy
post #14 of 17

I love the Bacon idea, nice.

post #15 of 17

Good save, JBB.  Also kudos for not filing divorce papers or starting WWIII.  :hockeyeurbaston:

post #16 of 17

You deserve points for the brilliant idea with the bacon. Oh yeah, the brisket looks great, too!



post #17 of 17

of course we all know everything is better with a little bacon, right Disco?  hahaha.., bacon is .,,well....just outstanding in a lot of ways.



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