Brisket Finished

[OldHickory]

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.



After about 10 hr total smoke/cook the IT was 198* ( I overshot my target of 190*  :-\  ) and it was FTC for 2 hr.



The result was a moist - juicy, fall apart tender brisket.





With garlic mashed potatoes and a house salad.

[mikecorn.1]

That money shot looks great. Nice bark on the brisket :)


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[squirtthecat]

Looks good from over here!

[watchdog56]

That looks great. Nice job.

[Smoker John]

That brisket is looking really good

[slowpoke]

All the time and effort payed off.WAY to go.Good smoke.

[TedEbear]

The result was a moist - juicy, fall apart tender brisket.

Looks excellent.  What kind of rub did you use on the brisket?

[SouthernSmoked]

Dude that looks good!  Nice job!!!

[OldHickory]

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.