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Brisket
- c14james35
- Post #23
- Forum: Beef
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20170219_184155.jpg
- c14james35
- Media item
- Comments: 0
- Album: Brisket
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Brisket
- c14james35
- Post #22
- Forum: Beef
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20170219_165703.jpg
- c14james35
- Media item
- Comments: 0
- Album: Brisket
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Brisket
Just purchased the thermopro TP20 gonna make my smoking life easier.- c14james35
- Post #17
- Forum: Beef
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Brisket
Hopefully, once it hits 195 its going in the cooler for 1-2 hours. That wait in going to kill me lol.- c14james35
- Post #15
- Forum: Beef
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Brisket
Just checked my IT for the first time 8 hrs in and im at about 185.- c14james35
- Post #13
- Forum: Beef
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Brisket
Well im about 5 1/2 hours into my smoke. Holding steady between 225-235 in my offset.- c14james35
- Post #10
- Forum: Beef
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Brisket
I want to do a packer next time so I can make some burnt ends lol. I almost did the poor mans style with chuck roast and skipped the flat.- c14james35
- Post #7
- Forum: Beef
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Brisket
I know its all about IT when ya pull it but does anyone have a rule of thumb per pound for flats so I have a good idea when to put it on so I have plenty of rest time- c14james35
- Post #6
- Forum: Beef
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20170218_153137.jpg
- c14james35
- Media item
- Comments: 0
- Album: Brisket
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Brisket
- c14james35
- Post #3
- Forum: Beef
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Brisket
- c14james35
- Album
- Comments: 0
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20170218_151346.jpg
- c14james35
- Media item
- Comments: 0
- Album: Brisket
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Brisket
Well it put me in the mood to smoke (which isn't hard to do). I've been wanting to do brisket, I've smoke alot of pork and chicken but only have done two briskets. First one was a full packer turned ok ok but not great. Secong was a tiny 2 pound flat because thats all I could find. Turned out...- c14james35
- Post #2
- Forum: Beef
