Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Kamado Style Cookers => Topic started by: MossyMO on June 16, 2017, 03:35:20 PM
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Buffalo brisket cooked indirect at 250º.
(http://imagizer.imageshack.us/v2/640x480q90/923/HjscIA.jpg) (https://imageshack.com/i/pnHjscIAj)
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When the brisket was at 160º we wrapped in butcher paper and place back on the on the grill till a temp probe slide in easily which the meat temp was 201º. Wrapped in towels and rested in a cooler a couple hours before fridging overnight and slicing the next day.
(http://imagizer.imageshack.us/v2/640x480q90/922/TZ9jyR.jpg) (https://imageshack.com/i/pmTZ9jyRj)
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This was the in-laws brisket we did up for them, was extremely tender and very good!
(http://imagizer.imageshack.us/v2/640x480q90/922/csplzA.jpg) (https://imageshack.com/i/pmcsplzAj)
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(http://imagizer.imageshack.us/v2/640x480q90/922/uCIKUH.jpg) (https://imageshack.com/i/pmuCIKUHj)
Thanks for looking!
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nice looking brisket :thumbup:
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Great looking brisket
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Looks damn good to me. Wow
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Looks damn good to me. Wow
X2 ! !
BD
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Wow, Marty. I'd love to try a slice or two of that.
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Nicely done Mary. It looks very moist.
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When you cut Cliff his slices, keep on slicing.......The Smoke wants some 8)
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Looks beautiful!!
Art
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Looks damn good to me. Wow
X2 ! !
BD
X3!
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Looks damn good to me. Wow
X2 ! !
BD
X3!
X4
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Looks damn good to me. Wow
X2 ! !
X5!!!!!
BD
X3!
X4
Sent from my iPad using Tapatalk