BigRed350x
Newbie
- Feb 13, 2018
- 3
- 5
Smoked a little 4lb brisket flat in my masterbuilt MES40 today. Used a combo of apple and hickory. Foiled at 165 and removed at 205 and let it rest for an hour and a half.
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Friday Night Brisket
- Thread starter BigRed350x
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
That looks delicious!
Mike
Mike
Rings Я Us
Smoking Guru
Looks like a chunk of the point and flat together..
But nice. Yummy!:cool:
But nice. Yummy!:cool:
Looks like you hit it with that one. Great job. Bark looks real nice. You can see how juicy it is. Bet you had a great time eating on that. Point for sure
Yep it looks like a chunk off the end with the point & flat together.
The best of both worlds!
It looks fantastic!
Al
The best of both worlds!
It looks fantastic!
Al
Looks awesome!
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
