big sexy
Smoke Blower
Nice work, looks good from the pics. Thanks for sharing.
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Holy smoke ring, Batman!We had a great time last night & everybody seemed to love the Brisket. It was done late.. lol We ate at about 9:30. It was worth the wait..
Since it was taking it extra long to cook I separated the flat from the point. Something I just about never do.. But it did speed things up & the meat was still moist..
I usually cook to temp but my probe went haywire. My smoker was cranking out 235* but my meat probe went from 172* to 153*.. I stuck the probe in at multiple places & got the same readings.. As you can see by the pictures that meat was nowhere at that temp.. It was done.. If not a little overdone.. But I like it that way..
Here are the pics.. Sorry about the presentation but people were on my butt about getting the meat out. They were hungry.. lol
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It sure was good. Gonna have sliced brisket sammies for lunch...![]()
Phil