Brisket

[lemans]

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• lemans
• Feb 26, 2017

 

[lemans]

On the WSM at 4:39 am. Inducted with beef stock

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• lemans
• Feb 26, 2017

 

[lemans]

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• lemans
• Feb 26, 2017

Almost there

 

[lemans]

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• lemans
• Feb 26, 2017

Burnt ends fire the bride

 

[lemans]

I hate auto correct

 

[tropics]

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• lemans
• Feb 26, 2017

Burnt ends fire the bride

I don't think they are over Burnt No need to fire the bride 

points waiting for the finish

Richie

 

[geezer]

 
I don't think they are over Burnt No need to fire the bride 

points waiting for the finish

Richie

Yeah I thought they looked pretty good. Gotta have some burnt ends!!!! 

 

[lemans]

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• lemans
• Feb 26, 2017

After 4 hours and I was happy with the color I wrapped it in butcher paper

 

[lemans]

Kept it on the smoker till 205

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• lemans
• Feb 26, 2017

 

[lemans]

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• lemans
• Feb 26, 2017

 

[lemans]

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• lemans
• Feb 26, 2017

 

[lemans]

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• lemans
• Feb 26, 2017

Salt and peppet

 

[lemans]

Pepper!!!

 

[lemans]

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• lemans
• Feb 26, 2017

 

[gary s]

Great looking Brisket   Looks mighty Tasty   

Gary

 

[tropics]

nice job

Richie

 

[SmokinAl]

That's a fantastic looking brisket!

Well done!

Point!

Al

 

[bahfotl]

Lemans, what was your take on the meat? I didn't see you review. Did it turn out the way you anticipated? What would you do different, if anything?

 

[lemans]

I liked the way I did the brisket this time. I combined the best of two methods..
Trimmed all the fat cap to 1/4 " , took off all the hard fat, removed most of the fat from the point and you know that thick hard fat that's between the two muscles? Deckel.. well I cut most of that out!!
Injected with beef stock and wortershire .. this is Myron Mixons way!!!
Now let's go down to Texas..Arron Franklin
Equal parts of Salt and Pepper and onto the pit ..
No thermometer!! 3 hours in spritz with vinegar and then waited.. hour 4. Looked at the color of the meat
Nice.. so I wrapped in butcher paper and let it ride..
10lbs took 10 hours in the WSM at 250 ish..
When it hit 205 it went into my cambro.. which in my
House means the Coleman cooler with a few towels..
An hour rest and the taste was perfect juicy and delishous.. I'm a happy camper..

 

[tropics]

I liked the way I did the brisket this time. I combined the best of two methods..
Trimmed all the fat cap to 1/4 " , took off all the hard fat, removed most of the fat from the point and you know that thick hard fat that's between the two muscles? Deckel.. well I cut most of that out!!
Injected with beef stock and wortershire .. this is Myron Mixons way!!!
Now let's go down to Texas..Arron Franklin
Equal parts of Salt and Pepper and onto the pit ..
No thermometer!! 3 hours in spritz with vinegar and then waited.. hour 4. Looked at the color of the meat
Nice.. so I wrapped in butcher paper and let it ride..
10lbs took 10 hours in the WSM at 250 ish..
When it hit 205 it went into my cambro.. which in my
House means the Coleman cooler with a few towels..
An hour rest and the taste was perfect juicy and delishous.. I'm a happy camper..

Finished pis