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Brisket Qview.

post #1 of 14
Thread Starter 
Did a little brisket today. Rub'd with my rub and on to the GOSM Held the tem at 228 the whole time. Foiled at 160 pulled at 175 and let it Rest. Usually I take to about 185ish before pulling when I am going to slice but I wanted to try something different. Used OJ for the mop. Came out very juicy. Tender but not as tender as I wanted. Still yummy. The wife made homemade Rolls and honey butter. Was a good dinner.





post #2 of 14
Mighty fine lookin' meal, Brian. Hope you had an xlnt Presidents Day.
post #3 of 14
Great looking, what was your rub?PDT_Armataz_01_37.gif
post #4 of 14
Looks mighty tasty!!PDT_Armataz_01_37.gif
post #5 of 14
Looks like some fine eating PDT_Armataz_01_37.gif
post #6 of 14
Looks great! Nothing better than a juicy brisket.
post #7 of 14
Looks great Brian....Very nicely done!!
PDT_Armataz_01_37.gif
post #8 of 14
Nice job. Well done. PDT_Armataz_01_34.gif
post #9 of 14
Very nice...two thumbs up :)
post #10 of 14
Shweeeeet!
post #11 of 14
Yum! Looks great Brian! Love the sound of your homemade rolls with honey butter too. cool.gif
post #12 of 14
Very nice!!
post #13 of 14
HHMMM!! Looks great !! Starting to get hungry now.
post #14 of 14
Thread Starter 
They were really good Jeanie. We just used the dough recipe for the cinnamon rolls that Krusher posted. It works great for rolls.
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