Squat and gobble.
That brisky will still be there.
Good night.
its at 185° in the oven right now. Almost there
Squat and gobble.
That brisky will still be there.
Good night.
For what it's worth, last week I threw on a 6.33 lb brisky flat at 20:30 hrs running at 240 degrees grate temp.
It finally hit probe tender at 09:30 hrs the following morning.
Yes, 185 it is almost there.
Oh my heavens. Tastebud heaven. Coulda used a few extra mins but 200° was where I pulled it. Very tender, but a few spots require an ext
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Oh my heavens. Tastebud heaven. Coulda used a few extra mins but 200° was where I pulled it. Very tender, but a few spots require an ext
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Hehehehehe...That turned out prefect.
Nice job!
I'll take three slices. Thank you much.
Even my wife says, "Damn nice."
thank you. Had a lot of help from y’all and my dad.
tell her I said thank you.
I most certainly will do that.
Extra big thanks to TnJake. He was a PM away when I needed help as well and provided a lot of guidance. Very grateful to have such awesome people to help and guide and teach.
Thank you all!
Heck yeah.....Super..!Bought a 6.56 lb flat from the Grocery Store, the price was regrettable but apparently meat is in low supply right now. (I did cut it in half because I can't eat that much myself, so I'll smoke the other half another day).
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Brined injected it with beef broth and rubbed one side down with kosher salt and black pepper.
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Rubbed the other side down before it was ready to go on the smoker.
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This is my first try at brisket. Had very good luck with everything else I have smoked so I’m optimistic.
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A few early struggles with pit temps but back on track after TNJake assisted with a few pointers about vents and temp control. Thanks again Jake!
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Meat went on at 12:34 MDT.
Now we wait.