Daytona Brisket

[ga_smoker]

I started my 1st brisket last night at 7pm. It is a 11# and I used a simple rub of salt, pepper, garlic powder. I hope it will be ready to slice and pull before the start of the race today. I also made up a batch of ABT's. This 1st picture is about 9 am, just put the ABT's on, the brisket is at 170 and I'm about to foil.

Steve

 

[lovetosmoke]

Looks good, it should make the race go great with all those fixins to eat.

 

[cajunsmoker]

Looking mighty fine, gonna be a lot of brisket consumed today

.

 

[ga_smoker]

Well, I'm fairly satisfied with the results. It hit 190 about 12 noon. I sliced the flat and pulled the point. It came out pretty tender and the pulled was very juicey.

 

[tonto1117]

That looks fantastic ga_ smoker, really nice smoke ring too!!!

 

[ultramag]

Looks great ga_smoker! Now you got that first brisket out of the way.