well did my 1st brisket on sunday, separated it and used two thermo's to watch both temps's in each....both the flat and point got to 145 in 2.5 hours when I foiled them in the alum pan I smoked them in, the thicker point got to 200 in another 1 hour....that's when I cut into burnt ends and stuck them back in alum pan and hit them with more smoke for another 1.5 hours....then foiled them and added a 50/50 beef broth and jack daniels no 7# BBQ sauce that I brought to a boil first....then back in smoker heat until flat reached 200, then both went in cooler for 2 hours before we ate....now on to the finished pictures :yahoo: ....
flat sliced....
burnt ends....
talk bout the sliced flat pulling apart with no tug and tender :drool ....but the burnt ends were the cats meow with the 50/50 JD BBQ sauce and beef broth :drool: ....I used the info from a link I found for the stall....
Search bbq stall on the genuineideas website.
I used it for two pork shoulders and had no stall with both shoulders weights of 11 lbs each done for PP in under 6 hours each, hope ya'll drooled as much as I did eating this brisket Thumbs Up ....
flat sliced....
burnt ends....
talk bout the sliced flat pulling apart with no tug and tender :drool ....but the burnt ends were the cats meow with the 50/50 JD BBQ sauce and beef broth :drool: ....I used the info from a link I found for the stall....
Search bbq stall on the genuineideas website.
I used it for two pork shoulders and had no stall with both shoulders weights of 11 lbs each done for PP in under 6 hours each, hope ya'll drooled as much as I did eating this brisket Thumbs Up ....
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