Brisket Friday

[anthony]

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.

Will it fit?

Rubbed down

Bent to fit

Starting the smoke

7 this morning, still a ways to go



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[mikecorn.1]

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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[anthony]

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? 

[GusRobin]

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.

[anthony]

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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[anthony]

Even better after a 2 hour wait. 



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[KyNola]

Nice looking brisket!

[Smoker John]

That looks really good

[Sailor]

Winner Winner Brisket Dinner  ;D

[drano]

What time is dinner?
That looks great!

[anthony]

Diner to tonight for the start of the football game. 


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[Batman of BBQ]

Very nice looking brisket!

[Pachanga]

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

[jjmoney]

Good work bud.

I will rest assured that it was tasty and that you will put the ample leftovers to good and creative use.