Lovely day for 13lbs of beautiful Brisket!

[smokeymoake]

Started up the TMLE at 8:00. Lump & Hickory.

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• smokeymoake
• Jul 12, 2015

Picked this up from my favorite butcher.

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• smokeymoake
• Jul 12, 2015

Rubbed up with "big bad beef rub"

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• smokeymoake
• Jul 12, 2015

Hit the grate at 8:45 I'll run this up to 160 int. then foil up to 195 when I'll start poking.

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• smokeymoake
• Jul 12, 2015

Check back as we will peer at it before it gets foiled!

 

[b-one]

Looking great so far!:drool Is it seasoned with SPOG,what type of wood are you using?
But most importantly any burnt ends planned? I could catch a plane for burnt ends!:biggrin:

 

[smokeymoake]

It's "big bad beef rub" google it.

Hickory and lump.

No burnt ends. I would have picked you up at the airport. Sorry. I like that part sliced.

 

[b-one]

It's "big bad beef rub" google it.

Hickory and lump.

No burnt ends. I would have picked you up at the airport. Sorry. I like that part sliced.

Sounds tasty I'll check it out,Thx

 

[smokeymoake]

So 5 hrs and hit 165 int. I nipped a little piece from the end during transfer. It tasted real good!

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• smokeymoake
• Jul 12, 2015

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• smokeymoake
• Jul 12, 2015

I'll start to check for doneness at 195-200 then into the cooler for a nap.

 

[b-one]

Looking great!

 

[smokeymoake]

All done

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• smokeymoake
• Jul 12, 2015

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• smokeymoake
• Jul 12, 2015

Tender, juicy, tasty

 

[b-one]

Looks tender and juicy!