Brisket Today

[es1025]

Picked up a 3# flat this morning.
Let rest with my rub for an hour.
4.5 oz of hickory wood.
Water pan
Smoking at 250.
Plan to wrap at 150 or so with a 1/2 cup of beer and some kosher salt.

Final temp 192-193.

 

[gregbooras]

Alright Ed,

Must be a brisket weekend, I am putting one in later tonight

Greg

 

[va_rider]

Mmmm. Looks tasty already. I'll be interested in how long it takes. Those small briskets always seem to take the longest for me.

 

[es1025]

Almost 3 hours in, and at 158. going to wrap at 160.

 

[es1025]

Took a bit over 5 hours. Pulled at 192. Very tasty brisket.

 

[DivotMaker]

Way to go, Ed!

 

[gregbooras]

Way to go Ed!

Greg

 

[elkins20]

Hey Ed sounds really good, would have love to see a finish photo.  ??? 

 

[smokeasaurus]

Money shot please?

 

[DivotMaker]

Money shot please?

+1!  C'mon, Ed...you know the rules! LOL! ;D ;D

 

[Donmac]

Money shot please?

+1!  C'mon, Ed...you know the rules! LOL! ;D ;D

Be careful about asking for pictures a couple of days after the smoke!

You may pics of digested food if you catch my drift   ewwww

 

[es1025]

All
I forgot to take pics of the finished product. I know 2 demerits for me.

The brisket was moist and juicy. I added kosher salt and beer at the wrapping point. That seemed to make a big difference from pervious briskets.

 

[gregbooras]

All
I forgot to take pics of the finished product. I know 2 demerits for me.

The brisket was moist and juicy. I added kosher salt and beer at the wrapping point. That seemed to make a big difference from pervious briskets.

Since this is your first offense we will let you off with just 1 demerit

Greg

 

[DivotMaker]

All
I forgot to take pics of the finished product. I know 2 demerits for me.

The brisket was moist and juicy. I added kosher salt and beer at the wrapping point. That seemed to make a big difference from pervious briskets.

Since this is your first offense we will let you off with just 1 demerit

Greg

Ed's a long-term veteran around here...free passes are easy to hand out to him!

 

[es1025]

Thank you Tony for no penalty.  The folks in work devoured the brisket. No leftovers!!

 

[elkins20]

Thank you Tony for no penalty.  The folks in work devoured the brisket. No leftovers!!

Hey Ed as you probably already know anytime there is no leftovers means you hit a home run.

 

[DivotMaker]

Thank you Tony for no penalty.  The folks in work devoured the brisket. No leftovers!!

No problem Ed!  You've certainly paid your dues for pics, so easy to cut some slack (but still kid around a bit)!  I get lazy with pics too, sometimes!