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Brisket and a brew day
- luv2putt
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Brisket and a brew day
Brewing an IPA tomorrow so I'm throwing on a brisket at midnight ...it's a full packer around 13 pounds ... Here it is all rubbed an waiting ..... I will update at pics as the cook progresses ... -
Brisky.... Sunday morning treat with view
Hot sauce came , just didn't make the pic!! -
Brisky.... Sunday morning treat with view
- luv2putt
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- Comments: 0
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Brisky.... Sunday morning treat with view
How can you beat brisket ,onions tater tots and eggs ??? -
Frisky brisket - QView til it Hurts
You wrapped in foil right out of the smoker I believe... Next time try letting it cool down to about. 170 before wrapping and placing in cooler ...by imeaditely wrapping the meat continued cooking ... May have contributated to the dryness .... Just a thought -
Help with Brisket
Dave , I suggest you watch Aaron Franklins 3 videos on cooking a brisket .. I know your pits are different but there is some great tips on pre prep also .... -
Wednesday Brisket with view
So this is my fourth brisket and second time cooking to tender as opposed to temp ... I cooked this at 220 as opposed to 250-260. And the lower temp did add to the cook time .. I'm really happy how this came out ... Not much of a smoke ring but it is damn tasty and norm time for me to go eat !! -
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Wednesday Brisket with view
Well, a little over 12 hours I've pulled from the smoker .... In about 45 min we will have some sliced pics -
Wednesday Brisket with view
Helps protect the meat from the heat yet breaths unlike foil ... Meat does not not steam in its juices ... -
Finally got a Tri-tip for the first time.
Whatever your fave beef rub is ... I keep mine simple with a healthy dose of kosher salt , ground pepper , granulated garlic and some chipotle honey rub..... -
Wednesday Brisket with view
So I just wrapped in butcher paper and quick check of the temp looked to about 161 so everything is progressing nicely .... -
Wednesday Brisket with view
So here we are about 4:15 in and it's looking good ....temp on the pit is 223 so we are right on track ... I think I will give it another half hour to an hour before I butcher wrap ....
