Hurray!! Number two didn't suck!! w/pics

cinnamonkc

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Mar 7, 2008

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New Hampshire

• Mar 31, 2008

• #1

Yippee!!
So I was terribly worried after what I considered a fantastic beginner's luck, that I would never again create a brisket as yummy as the first. But after much encouragement from this group, I had another do. This time brisket and sausage.
Took about 10 hours, stopped the smoke at 140 and took it off at 180. Stuck it in the cooler and took it to my parents. They're both BIG BBQ fans and were suitably impressed.
It was tender and juicy, yummy!!!
Thank again to all the experts here who helped make my brisket terrific!
Karen

And this time I remembered pictures!! :0-)

 

bb53chevpro

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Dec 29, 2007

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• Mar 31, 2008

• #2

Thats great lookin eats there.
Awesome job.
Andy.

 

smokin' joe

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Oct 8, 2007

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Wilmington, Delaware

• Mar 31, 2008

• #3

Nice work Karen!!! Looks very tasty. You are well on your way...

 

davenh

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Feb 16, 2008

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Hudson, NH.

• Mar 31, 2008

• #4

That's some good looking brisket

. Makes me want to try one.

 

geob

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Mar 19, 2008

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Magnolia, Ms.

• Mar 31, 2008

• #5

Looks great, nice bark and all. Bet the sausage was left ofers with a brisket like that. Make mine a thick slice. Better make that two.

geob

 

mossymo

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• Mar 31, 2008

• #6

morkdach
Very nice bark and smoke ring; you have my stomache growling now !!!

 

rw willy

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Maryland, Harford County, Kingsville

• Apr 1, 2008

• #7

Great feeling when it all comes together.

 

davenh

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Feb 16, 2008

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Hudson, NH.

• Apr 1, 2008

• #8

That's some good looking brisket

. Makes me want to try one.

 

richoso1

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• Apr 1, 2008

• #9

Congrats on a great smoke... looks like you've got it going on!

 

kookie

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Mandan North Dakota

• Apr 1, 2008

• #10

Great looking grub.............Good job..............So whats next?

 

richtee

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Aug 12, 2007

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N. Oakland County, MI

• Apr 1, 2008

• #11

WoooWHEE that's a fine lookin' brisket Mizz Cinn! POINTS!

 

cman95

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East Texas/Africa

• Apr 1, 2008

• #12

You are making me hungry! Nice smoke ring.

 

desertlites

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• Apr 1, 2008

• #13

yup thats looking real good-lucky parents.great job karen

 

domn8_ion

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Apr 5, 2007

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Dupo, Illinois. Metro East St. Louis

• Apr 1, 2008

• #14

The best part is that once you've figured out how to make it right. They just keep getting better.

 

cinnamonkc

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Mar 7, 2008

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New Hampshire

• Apr 1, 2008

• #15

Why thank you!!

 

cinnamonkc

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New Hampshire

• Apr 1, 2008

• #16

I'm thinking turkey...or maybe those pork chops I saw...

Karen

 

cinnamonkc

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New Hampshire

• Apr 1, 2008

• #17

My dad loves sausage but he only ate one piece and then he switched back to brisket!! :0-)

 

walking dude

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Des Moines, IOWA

• Apr 1, 2008

• #18

Karen........how was the smoke flavor.......i noticed you stopped the smoke at 140..........the smoke ring will stop being produced at 140.......but if you keep on with the smoke.....the meat will take on more smoke flavor.........just in case you would of liked a bit more smokie taste.......

but great looking grub..............you more than on your way

 

abelman

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Littleton, CO

• Apr 1, 2008

• #19

That's my favorite piece if meat to smoke. Good job!

 

vegansbeware

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Feb 14, 2008

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Liberty, Missouri

• Apr 1, 2008

• #20

Briskit looks great! Speaking of Briskit, I need to do a briskit again, like soon! I haven't done one since New Years. Oh and yes, the Pork Chops.........They were pretty damn good. Had one of the leftover one today for lunch. Yummy