1st Brisket Attempt

[motown45]

Here are a few before pics. I will update with more pics later.

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• motown45
• May 29, 2017

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• motown45
• May 29, 2017

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• motown45
• May 29, 2017

 

[sauced]

Looking good...but I haven't seen or heard of anyone covering it in bacon. This sounds interesting!! Looking forward to seeing how it comes out!

 

[motown45]

I read somewhere that if your cut is 1/4 inch or less on the fat side that throwing bacon on top and smoking it will help keep it moist. This is a 9.5 cut. If I would have went with the packer I wouldn't have used the bacon. It smell great and the IT is at 150 after 3 hrs. I am waiting for the Stall. Hope to take it off at 190 and then pack it in the cooler for 1-2 hrs before serving.

 

[SmokinAl]

Looks good so far!

Al

 

[motown45]

After 7.5 hours it is now resting in the cooler! Took it off at 190 IT. Can't wait to slice into it this bad boy!

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• motown45
• May 29, 2017

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• motown45
• May 29, 2017

 

[motown45]

7.5 hours between 230-250. Wrapped and put in Cooler for 2 hours. Turned out damn good! Everyone loved them!

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• motown45
• May 29, 2017

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• motown45
• May 29, 2017

 

[sauced]

Beautiful!!! Now I gotta try that!! Man that looks delicious.....great job!!

Points! 

 

 

[motown45]

Thanks! The bacon was a nice touch. I also topped it with Whoop A$$ Cole slaw that I saw on another thread. It was all heaped on Texas Toast. It fed 12 adults and nothing was left! The bacon did impact the bark. If you like a nice bark be mindful of that. Another thought is to take the bacon off at some point and see what happens from there. Good luck!