jakethessnake
Fire Starter
Thought I'd try something different this time, so I trimmed the fat and cooked it at a much higher temp than normal. The brisket was about 12lbs, choice graded angus from Sams club. I probably averaged 330 degrees throughout the cook. It hit 160 at 2hr 45 mins! I then foiled it until it hit 197, then wrapped it in towels for a 2 hour rest in the cooler. So just over 7 hours INCLUDING a 2hr rest. It looks very good, and got a beautiful smoke ring I'm guessing because I trimmed the fat almost completely off. It's a little dry, but not too bad considering. Next time I'll trim the fat cap down a little, but still leave some on it. Right now I have the point diced up and back on for burnt ends, also some loin back ribs for the father in law, pic was just after being pulled from foil before the last bit of cooking,
Point sliced for burnt ends. Tossed lightly in sauce and a little seasoning before being thrown back on the smoker for a few hours.
And the ribs just coming out of the foil for another hour or so on the smoker.
Point sliced for burnt ends. Tossed lightly in sauce and a little seasoning before being thrown back on the smoker for a few hours.
And the ribs just coming out of the foil for another hour or so on the smoker.
