Brisket

[smokerman]

Did a 7 lb. brisket last week end.  Smoke 4 hrs (hickery & maple) Box at 200, cooked till Int 175 about 13 1/2 hr. Then FTC 2 1/2 hr.  Best eatin I ever had.  put leftovers in sealed container, warmed up next day, made sandwitches.  Even more flaverful after setting in frig overnight.  Here is pic, maybe.  Before & After

[Wildcat]

Nice job.  Where is the invite? ;D

[Arcs_n_Sparks]

smokerman,

Very nice. I see you have figured out how to post pictures. Keep them coming.....

Arcs_n_Sparks

[iceman]

Why that's just plain art work there!!! Good job smokerman!!! Man, the list of places I can go visit to eat just keeps growing. Now if only I could get them to give me directions. Hmmmm..... :D ;)

[Gizmo]

I am still waiting for a post from Nashville so I can invite myself over when I'm there next month.  Lookin good smokerman.

[coyote]

Lookin' good Smokerman , Here it is , after midnight and the hungers are hittin' hard. ;D

                                                                                                      Coyote

[West Coast Kansan]

Mucho eating good there smokerman!   :D

[IKnowWood]

That looks good.  I have not yet done a Brisket.  This further peaks my interest.  Had to much Beef growing up, still need to learn how to appreciate the variance and different cuts.  But I think time is coming for some Brisket.

[Gizmo]

Assignment for IKW:

Go to store, buy brisket (whole packer if possible), Smoke Brisket, Eat Brisket, drink liquids, You might want to share ???

Enjoy   ;D ;D ;D

Brisket is a must do. ;)

;)Let us know how it turns out next weekend.  ;)

[LilSmoker]

That looks lovely smokerman, i could do with some of that! shall i bring some horseradish with me? ;D

[icerat4]

Great job. 8)

[NePaSmoKer]

Very nice job smokerman ;D

I have my briskit in the fridge right now, going to give the BPS a run with it.

nepas

[bluesin]

Good job smokerman, I've done a couple on the Bradley propane and I did one where I cold smoked it for 4 hrs and then put it in the oven inside of a cast iron dutch oven for 8 hrs at 205. That brisket pulled apart like pulled pork, it was actually a little too tender for my taste, so the next time I'll check it at 5 hrs to see how it is faring and at what level of stiffness it still has. It definately cooks much faster via that method though.

Brisket is awesome when cooke properly as you have done!

Bluesin

[manxman]

Looking good smokerman, I have some pork butt and a side of pork loin on order from the butcher this week but seeing your pic I've a mind to go get the brisket I got from him a week or two ago on special out the freezer and do that next.  ;) :)

Brisket is sooooo good in the BS.  :)