Search results for query: *

Well folks, here is the finished brisket, drum roll please............ Maybe I over estimated the needed foil.... Oh well, lets look inside! WHEW!!!!!!!!!!!  This one turned out good!  I just sliced off some testers as shown so far, but it is GOOD!   I'm *supposed* to be serving this...

I like the way you think!

Alright alright alright, it's been 3 1/2 hours on the brisket, it's now 163.  I think I may wrap it in foil at 165.  I just tossed on a giant slab of spare ribs, and I want to add some more wood chunks to the fire box for those, perfect time to foil the brisket too to avoid giving it too much...

Sounds grrrrrrrrreat!    Mine is at 158 IT right now, just about 14 minutes shy of 3 hours.   Unfortunately I didn't get a packer brisket this time, but I'm not complaining one bit!  I always take pride in cooking meat that came from my grandpa's cattle, getting a cut from a butcher is great...

Happy Fathers day weekend! So I got some great beef sent to me in march from my grandfather's cattle farm!  I have been saving a brisket to cook on the 4th of July weekend............    Call me weak, but I can't wait any longer!   It's now 9:30 AM Saturday June 20th and the smoke is well...