I started this cook with a flat brisket in about 4 hr prior to adding a pork rib roast on top rack and a turkey ham on the bottom rack. After about an hr of smoke/cook I removed the turkey ham--- it has made some great sammies. It was about 2hr- 40 min before removing the pork rib roast ( See prev post ). The brisket of course took more time It recieved some great basting of juices from the roast that was above.
(https://lh4.googleusercontent.com/-0_uLNBV-W4Y/T4S8ZTyOVDI/AAAAAAAAB84/Guk_g0FToaI/s800/P1010002.JPG)
After about 10 hr total smoke/cook the IT was 198* ( I overshot my target of 190* :-\ ) and it was FTC for 2 hr.
(https://lh4.googleusercontent.com/-RDE9MAPUvNs/T4S9mV-OUcI/AAAAAAAAB60/VHpGijUgSXQ/s800/P1010016.JPG)
The result was a moist - juicy, fall apart tender brisket.
(https://lh4.googleusercontent.com/-rLPw-hSO5rs/T4S9zSxSjEI/AAAAAAAAB9U/A4xX8_49K54/s800/P1010018.JPG)
(https://lh3.googleusercontent.com/-JCxFp8E13_I/T4S99NdimkI/AAAAAAAAB9Y/Bn0EWX79hlw/s800/P1010021.JPG)
With garlic mashed potatoes and a house salad.
That money shot looks great. Nice bark on the brisket :)
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Looks good from over here!
That looks great. Nice job.
That brisket is looking really good
All the time and effort payed off.WAY to go.Good smoke.
Quote from: OldHickory on April 23, 2012, 03:10:51 PMThe result was a moist - juicy, fall apart tender brisket.
Looks excellent. What kind of rub did you use on the brisket?
Dude that looks good! Nice job!!!
TedEbear, the rub is real simple: coarse bl pepper 2:1 with garlic salt. You can do the garlic powder and salt sepperate if you desire. I use just enough OO to make a paste and rub in generously. Peanut oil is also good.