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2012-01-21 22.27.42.jpg
- tom c
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2012-01-21 22.22.17.jpg
- tom c
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2012-01-21 22.20.33.jpg
- tom c
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Birthday Brisket
6PM InternalTemp 170 Wrapped and back in the smoker with a few wings. -
2012-01-21 17.39.21.jpg
- tom c
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2012-01-21 17.20.18.jpg
- tom c
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2012-01-21 17.20.18.jpg
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2012-01-21 17.19.56.jpg
- tom c
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2012-01-21 14.41.38.jpg
- tom c
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Birthday Brisket
1 PM InternalTemp 160 Flipped it so the bark would even out before I foil it at 170. -
2012-01-21 13.24.26.jpg
- tom c
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2012-01-21 13.22.33.jpg
- tom c
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2012-01-21 08.47.55.jpg
- tom c
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2012-01-21 08.43.16.jpg
- tom c
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Birthday Brisket
This is my first brisket, I trimmed it downed to 1/4 layer of fat. Here the theory, by trimming the fat cap down you will cut down on cooking time + allow more smoke to the meat. By placing the pound of fat that was removed on the upper rack it will drip on to the brisket self-basting the... -
Weber Smokey Mountain and second charcoal grate...weird.
You could use expanded metal, and leave Weber out of it- tom c
- Post #5
- Forum: Charcoal Smokers
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Birthday Brisket
At 4 AM I flip it to fat side up. 7 AM InternalTemp 145 After 7 hours AMNPS still smoking. -
2012-01-21 07.16.14.jpg
- tom c
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