First brisket on the new rig!

[dirtyruss]

Alrighty, she's preheated and ready to go, 10lb brisket here we go!

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• dirtyruss
• Aug 14, 2017
• 1

 

[Rings Я Us]

Pitz N Spitz! [emoji]128293[/emoji][emoji]128077[/emoji] good luck!

 

[dirtyruss]

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• dirtyruss
• Aug 14, 2017

 

[dirtyruss]

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• dirtyruss
• Aug 14, 2017

8 hours later and into the cooler she will rest for a couple hours.

 

[dirtyruss]

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• dirtyruss
• Aug 14, 2017

 

[dirtyruss]

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• dirtyruss
• Aug 14, 2017

 

[Rings Я Us]

Very nice.. how did you like it? What temp did you pull it off? What temp did you smoke at?
Kind of wood?
Point for visual.

 

[SmokinAl]

Brisket looks excellent!

Bet it was tasty!

Al

 

[dirtyruss]

It was the best I've had. Felt like handling a Jell-O mold coming off the Pitt. I use oak lump charcoal along with pecan wood for flavor. Keep the rig between 210 and 235. Pulled when the lowest temp I could probe anywhere was 197. Then let her sit in the yeti with some newspaper for 2 hours before slicing.

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• dirtyruss
• Aug 15, 2017

 

[dirtyruss]

Missed this one, perfection?

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• dirtyruss
• Aug 16, 2017

 

[Rings Я Us]

There's the [emoji]128178[/emoji][emoji]128176[/emoji] shot. [emoji]128077[/emoji]

 

[sauced]

Boy....looks real good. Nice job!!

 

[dirtyruss]

Thanks for the compliments!
Next time I think I'll splurge on a prime....also looking for a butcher to get a decent pork belly for bacon making.