- Nov 8, 2016
- 679
- 808
Few from the prep
48hr dry brine
Ran it at 250 ish until it got 170
Tallow from an A5 packer I trimmed last year
Middle of the night hit 170 so wrapped with the A5 tallow
Probed tender at 198
Nice color, not as dark as I’d like but I was at a friends boozin so has to rely on my 12 yo to follow directions over the phone. He got carried away with the water pan so too much moisture to build a deep bark. Great experience for a jr pitmaster in training.
Great bend, and pull text was spot on. A great cook. My Irish couldn’t pull it out with a pathetic offensive game plan but a great night of brisket and football on the patio.
Not a beautiful shot of the flat slices but I was working on 4 hours of sleep and a bottle of Tito’s so best I could manage
. Thanks for lookin
48hr dry brine
Ran it at 250 ish until it got 170
Tallow from an A5 packer I trimmed last year
Middle of the night hit 170 so wrapped with the A5 tallow
Probed tender at 198
Nice color, not as dark as I’d like but I was at a friends boozin so has to rely on my 12 yo to follow directions over the phone. He got carried away with the water pan so too much moisture to build a deep bark. Great experience for a jr pitmaster in training.
Great bend, and pull text was spot on. A great cook. My Irish couldn’t pull it out with a pathetic offensive game plan but a great night of brisket and football on the patio.
Not a beautiful shot of the flat slices but I was working on 4 hours of sleep and a bottle of Tito’s so best I could manage
. Thanks for lookin
