I am working on making my first brisket. I am following Pachanga's rub and slather froth recipe site. Could only get a 16lber, this is a little daunting for a first timer.
Rubbed it down at 6 last ought and in the smoker at 6:30.
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Will it fit?
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Rubbed down
(http://img.tapatalk.com/d/13/02/02/pu7edu4a.jpg)
Bent to fit
(http://img.tapatalk.com/d/13/02/02/e3a7etub.jpg)
Starting the smoke
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7 this morning, still a ways to go
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WOW! That big e thing is gonna be good. I've used Pachamgas recipe also. Looking forward to the finish pics.
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the temp is moving up, but still only 170. I moved the probe from the point to the flat. Where is the correct place to take the temp?
I take the temp at the flat. My reasoning is that it is the thinnest so I don't want it overdone. After I take it out I slice off the point and chop it up and make burnt ends.
Either way I recommend to put it in the flat.
(http://img.tapatalk.com/d/13/02/03/y5eru7em.jpg)
Out of the smoker, in FTM for a few hours.
I tested a small corner of the flat, tasted good to me.
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Even better after a 2 hour wait.
(http://img.tapatalk.com/d/13/02/03/usydypuh.jpg)
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Nice looking brisket!
That looks really good
Winner Winner Brisket Dinner ;D
What time is dinner?
That looks great!
Diner to tonight for the start of the football game.
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Very nice looking brisket!
Congratulations. Looks like you got it right on the first try.
As Goldilocks would say, "That looks just right."
Good luck and slow smoking,
Pachanga
Good work bud.
I will rest assured that it was tasty and that you will put the ample leftovers to good and creative use.