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  1. ffemtp51

    Brisket

    The frist one I smoked I pulled it at 190 and it was very dry but I did not use a mop sauce.
  2. ffemtp51

    Brisket

    the first one I did I pulled at 190 and it was very dry but I did not use a mop sauce.
  3. ffemtp51

    Brisket

    I pulled it at 170
  4. ffemtp51

    Brisket

    I beleive it was a packer.  it was about 9 lbs but the butcher cut it in half.
  5. ffemtp51

    Brisket

    I pulled it at 170.  Then let it set on the cutting board for about 20 minutes before I cut it.
  6. 1329178553793.jpg

    1329178553793.jpg

    • ffemtp51
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  7. 1329178553793.jpg

    1329178553793.jpg

    • ffemtp51
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  8. brisket

    brisket

    • ffemtp51
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  9. ffemtp51

    Brisket

    I am very new to the world of smoking meat.  I have done two briskets so far.  the frst one was not very good.  It was very dry and tought.  The second one I made some definate headway.  Very tasty, beautiful smoke ring, and really moist, but it was still tough.  I smoked it for 6 1/2 hour on...
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    Default

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