Flat with point popped off
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_0002_zpsuas0vlvb.jpg)
An extra point:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_0001_zpsbxhnjloa.jpg)
25 hours at 250 to 195. Melt in mouth tender.
Looks tender and delicious! Beautifuly done 😛
I'm trying something new to me.. just took one out the water bath ( sous vide) at a temp of 155F.. was in there for 30 hours. Anova app recipe! To finish this brisket they say to let stand at room temp or ice bath. Then into the oven on a wire rack @ 300F for 2 hours.
Hopefully works out!
Time will tell.
That looks very tasty.
That looks really good