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A couple of weeks back I did a brisket for some sammiches. Finally got around to uploading the camera to ImageShack.
Brisket in the Smoker- You can see a couple to toothpicks protuding from the left edge of the brisket. Shows which way the grain is running.
Brisket after foiling-Just before the brisket was foiled, I removed the toothpicks from the edge of the brisket and stuck them into the top of brisket (one toothpick is visible in the top center of the brisket).
Brisket was refrigerated over night then reheated the next day in 250 degree oven until internal temps reached 160 degress. Being sliced by hand (really need to get a slicer!)
Sliced and ready to eat! Bring on the rolls, cheese and au jus!
Sorry-no pics of the finished product-too busy eating!! :mrgreen:

Brisket in the Smoker- You can see a couple to toothpicks protuding from the left edge of the brisket. Shows which way the grain is running.

Brisket after foiling-Just before the brisket was foiled, I removed the toothpicks from the edge of the brisket and stuck them into the top of brisket (one toothpick is visible in the top center of the brisket).

Brisket was refrigerated over night then reheated the next day in 250 degree oven until internal temps reached 160 degress. Being sliced by hand (really need to get a slicer!)

Sliced and ready to eat! Bring on the rolls, cheese and au jus!
Sorry-no pics of the finished product-too busy eating!! :mrgreen: