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Daytona Brisket

Discussion in 'Beef' started by ga_smoker, Feb 18, 2007.

  1. 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.

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

    cajunsmoker Master of the Pit OTBS Member

    Looking mighty fine, gonna be a lot of brisket consumed today[​IMG] .
  4. 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.
  5. tonto1117

    tonto1117 Master of the Pit OTBS Member

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

    ultramag SMF Events Planning Committee

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