Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. samuelrobles

    Brisket, it's what's for dinner (w/ pics)

    I used Blues Hog BBQ sauce.
  2. 615HnudVlkL._SL1000_.jpg

    615HnudVlkL._SL1000_.jpg

    • samuelrobles
    • Media item
    • Comments: 0
    • Album: Brisket, it's what's for dinner (w/ pics)
  3. samuelrobles

    Brisket, it's what's for dinner (w/ pics)

    The butcher paper is a lot better then foil in my opinion. The bark is still a lil mushy but not nearly as bad as foil. Going to do a couple more cooks with it.
  4. samuelrobles

    Brisket, it's what's for dinner (w/ pics)

    Finished product, burnt ends are delicious! With my wife's homemade Mac n cheese
  5. IMG_20170402_172100725.jpg

    IMG_20170402_172100725.jpg

    • samuelrobles
    • Media item
    • Comments: 0
    • Album: Brisket, it's what's for dinner (w/ pics)
  6. IMG_20170402_171736621.jpg

    IMG_20170402_171736621.jpg

    • samuelrobles
    • Media item
    • Comments: 0
    • Album: Brisket, it's what's for dinner (w/ pics)
  7. IMG_20170402_171527583.jpg

    IMG_20170402_171527583.jpg

    • samuelrobles
    • Media item
    • Comments: 0
    • Album: Brisket, it's what's for dinner (w/ pics)
  8. samuelrobles

    Brisket, it's what's for dinner (w/ pics)

    2 hours of rest So juicy! Separated the point from the flat. It came apart like butter. The point. Making my burnt ends for the first time. Back on the smoker
  9. IMG_20170402_162806420_HDR.jpg

    IMG_20170402_162806420_HDR.jpg

    • samuelrobles
    • Media item
    • Comments: 0
    • Album: Brisket, it's what's for dinner (w/ pics)
  10. IMG_20170402_162741411.jpg

    IMG_20170402_162741411.jpg

    • samuelrobles
    • Media item
    • Comments: 0
    • Album: Brisket, it's what's for dinner (w/ pics)
  11. IMG_20170402_162150895.jpg

    IMG_20170402_162150895.jpg

    • samuelrobles
    • Media item
    • Comments: 0
    • Album: Brisket, it's what's for dinner (w/ pics)
  12. IMG_20170402_162003755.jpg

    IMG_20170402_162003755.jpg

    • samuelrobles
    • Media item
    • Comments: 0
    • Album: Brisket, it's what's for dinner (w/ pics)
  13. IMG_20170402_161808737.jpg

    IMG_20170402_161808737.jpg

    • samuelrobles
    • Media item
    • Comments: 0
    • Album: Brisket, it's what's for dinner (w/ pics)
  14. IMG_20170402_161709335.jpg

    IMG_20170402_161709335.jpg

    • samuelrobles
    • Media item
    • Comments: 0
    • Album: Brisket, it's what's for dinner (w/ pics)
  15. IMG_20170402_161545302.jpg

    IMG_20170402_161545302.jpg

    • samuelrobles
    • Media item
    • Comments: 0
    • Album: Brisket, it's what's for dinner (w/ pics)
  16. samuelrobles

    Brisket, it's what's for dinner (w/ pics)

    Internal temp of 201, time to let it rest. I love my WSM!!!!
  17. IMG_20170402_141050766_HDR.jpg

    IMG_20170402_141050766_HDR.jpg

    • samuelrobles
    • Media item
    • Comments: 0
    • Album: Brisket, it's what's for dinner (w/ pics)
  18. IMG_20170402_140333669.jpg

    IMG_20170402_140333669.jpg

    • samuelrobles
    • Media item
    • Comments: 0
    • Album: Brisket, it's what's for dinner (w/ pics)
  19. IMG_20170402_140238315.jpg

    IMG_20170402_140238315.jpg

    • samuelrobles
    • Media item
    • Comments: 0
    • Album: Brisket, it's what's for dinner (w/ pics)
  20. samuelrobles

    Brisket, it's what's for dinner (w/ pics)

    Question on making burned ends. Do you let the brisket rest for 2 hours, then cut off the point to make burned ends. Or do you cut off the point immediately to make them?
Top Bottom
Back
Clicky