Print Page - August Brisket

Title: August Brisket
Post by: Grouperman941 on August 22, 2015, 07:30:13 PM

Following the 'Brisket Pachanga' recipe -- rubbed then coated with mustard -- cruising at 250 degrees. After 5 hours, temp is 130. Using apple pucks.

Upper tray is a point from another brisket for extra burnt ends.

(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6204_zps9l0kw62u.jpg)

Title: Re: August Brisket
Post by: Grouperman941 on August 22, 2015, 08:33:52 PM

(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6205_zpsrugusv12.jpg)

After 6 hours. Just passed 140 F.

Title: Re: August Brisket
Post by: Grouperman941 on August 23, 2015, 12:37:57 PM

Money shots:

(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6208_zpspvl7ceen.jpg)

(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6207_zps9jb9lhfg.jpg)

19 hours. Passed fork test at 185.

Title: Re: August Brisket
Post by: Wildcat on August 23, 2015, 03:57:09 PM

Now that's down right purdy!

Title: Re: August Brisket
Post by: piratey on August 25, 2015, 09:45:07 AM

Looks good.

Title: Re: August Brisket
Post by: Pachanga on August 25, 2015, 10:59:46 PM

Looks like that worked out just right; low and slow, righteous bark, fork tender and then the money shot.

Glad it worked out.

Good luck and slow smoking,

Pachanga

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: Grouperman941 on August 22, 2015, 07:30:13 PM