Recent content by eys

Thanks for the tips, gives a reason to try again lol. It was flaking apart but the flat seemed dry but point was good and juicy.

Here are some pictures. Turned out pretty good for first attempt, but next time I would do the flat and point separately as the flat was I little over done. thanks again for the advice

Thanks everyone I will post pic when done and if successful :)

Good morning The brisket was not injected with anything other then initial probe inserted into point . Brisket had fat trimmed/removed and salt pepper rub. thanks Eli

Thanks

Good morning all and happy Easter. I am trying to smoke my first brisket and it was started last evening but I did it at 200 F instead of 225. This cause the brisket to rise to internal temp of 140 in 6 hours. Pit temp was consistently maintained at 200. Is it safe to proceed with cook and eat...