Brisket

[ab canuck]

Here is a brisket we just finished on the rig. Started at 16# Trimmed and seasoned SPOG, ended up with about 3# trimmed off. Put on at midnight at 225. Put probes in at 6am, 7:30 hit the stall so I panned it with some beef broth.

Carried on until 204 and 205 IT. Puled it and wrapped it then into the cooler @ 2:30 pm.

Pulled at 5 pm and sliced and fed the bo

ys, Thx for looking.

 

[noboundaries]

Looks GREAT!

 

[mike5051]

That slice looks perfect!

Mike

 

[pc farmer]

That's a great looking briskey

 

[chilerelleno]

One word will suffice... YUM!

Like!

 

[yankee2bbq]

YEAP! Looks good! Point!

I just picked up a 13Lb packer, my first brisket try is coming up soon. Think, I might smoke it like you did it. How much beef broth did you use?

 

[illini40]

Looks great! Nice work.

 

[richorn]

Brilliant!

*** for those that saw the stupid question before I edited this, sorry lol it was an optical illusion (or I'm a bit blind!) ***

 

[GaryHibbert]

Man that looks GOOD Charlie. I see the boys are still eating real good at the rig.
POINT
Gary

 

[gmc2003]

Great looking brisket Charlie, your crew is very lucky.

Point for sure.

Chris

 

[ab canuck]

Looks GREAT!

That slice looks perfect!

Mike

That's a great looking briskey

One word will suffice... YUM!

Like!

YEAP! Looks good! Point!

I just picked up a 13Lb packer, my first brisket try is coming up soon. Think, I might smoke it like you did it. How much beef broth did you use?

Looks great! Nice work.

Man that looks GOOD Charlie. I see the boys are still eating real good at the rig.
POINT
Gary

Great looking brisket Charlie, your crew is very lucky.


Point for sure.

Chris

Thanks a bunch everyone, I appreciate it. Yes the boys out here get spoiled, I have been working with them for just over 2 yrs now and they are a really good group. 1 of the best drilling rigs I have been on in my career so far.
I used a liter / quart of beef broth. Was not a lot left at the end, but what was there I put most of it in with the parchment when wrapped. Have a great day all.

 

[DD Alberta]

Here is a brisket we just finished on the rig. Started at 16# Trimmed and seasoned SPOG, ended up with about 3# trimmed off. Put on at midnight at 225. Put probes in at 6am, 7:30 hit the stall so I panned it with some beef broth.
View attachment 371157
Carried on until 204 and 205 IT. Puled it and wrapped it then into the cooler @ 2:30 pm.
View attachment 371158 View attachment 371159
Pulled at 5 pm and sliced and fed the boView attachment 371160 ys, Thx for looking.

I was fortunate enough to have this for supper, last night. The meat was 'fork' tender and delicious! Thanks Charlie!

 

[SmokinAl]

Your brisket looks fantastic!
Love the bark!
Al