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Author Topic: Brisket In  (Read 2537 times)

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Offline nepas

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Re: Brisket In
« Reply #14 on: May 21, 2013, 07:03:28 AM »
Brisket at 0330. IT at 140




How bout some shut eye?

0600 and make a note to self.

Guess i'm going to need some crusty rolls and bbq sauce for this one.

Set alarm or you get pulled brisket and burnt ends. Stay awake for the other brisket.











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Offline sliding_billy

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Re: Brisket In
« Reply #15 on: May 21, 2013, 07:42:27 AM »
Looks great!
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Offline Sam3

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Re: Brisket In
« Reply #16 on: May 21, 2013, 07:48:44 AM »
Nice job Rick. Now go take a nap.  ;D
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Offline Tenpoint5

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Re: Brisket In
« Reply #17 on: May 21, 2013, 08:11:03 AM »
We can eat that
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Offline squirtthecat

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Re: Brisket In
« Reply #18 on: May 21, 2013, 08:12:40 AM »

That's actually the way we prefer it!  Pulled beef sammies...
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Offline Pappymn

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Brisket In
« Reply #19 on: May 21, 2013, 09:00:09 AM »
Nice job sir!
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Offline GusRobin

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Re: Brisket In
« Reply #20 on: May 21, 2013, 09:45:41 AM »
Don't know about the others, but burnt ends work for me. Besides at some point the alcohol clouds the taste buds and everything tastes good.
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Offline fishingbouchman

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Re: Brisket In
« Reply #21 on: May 21, 2013, 11:16:05 AM »
Mmmmmmm
 :P :P :P :P
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Offline smokeasaurus

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Re: Brisket In
« Reply #22 on: May 21, 2013, 11:22:28 AM »
Looks like the flat came out real moist and tender......great brisket cook.
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Offline Scott6049

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Brisket In
« Reply #23 on: May 21, 2013, 02:34:18 PM »
Man that looks good:)
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