You smoke 16 hours.........

[BigTurtle]

And what do you get ?

Divine brisket.

 

[BigTurtle]

 

[chilerelleno]

Looks great, nice cook!
I'll take a 1/2lb Sammie, please/thanks.
Like!

 

[smokinbill1638]

Looks delicious. Wish i could get my brisket to look like that. Delivery?

 

[SmokinVOLfan]

That's looks great! Nice cook! What temp did you pull it at?

 

[Winterrider]

Job well done... Looks delicious

 

[kruizer]

I loves your brisket. Yuuuummm!!!!!!!!!

 

[BigTurtle]

That's looks great! Nice cook! What temp did you pull it at?

Around 205 and it was wrapped in peach paper after the initial smoke on my stick burner the last 8-10 hours, placed in a cooler for a touch over 2 hours. 100 bikers liked it and several were from Texas and they loved it. Total time was 16 hours to the knife.

 

[desertlites]

big brisket. nice job

 

[sandyut]

YUM!!

 

[drdon]

Wow. Looks like it was worth the wait. Looking good.

 

[Bearcarver]

Looks Great !!
Must be a Big Snapper Turtle---Carnivore!!
Like.

Bear

 

[uncle eddie]

Excellent looking brisket...Like!

 

[BigTurtle]

I did five, all were USDA Angus Prime.

 

[BigTurtle]

I've got these on right now, with meat.

 

[drdon]

My favorite way.

 

[chilerelleno]

My favorite way.

 

[drdon]

Save the bacon for the Fatty. Fatty the loaf, not Fatty ME!

 

[chilerelleno]

Save the bacon for the Fatty.

The hell you say?!

 

[schlotz]

Chile,

I checked out the recipe index. Love the wrapped asparagus, though no details provided. Assuming no seasoning and just eyeball for bacon being done, correct?