Brisket

[Smoken]

Got a 14.5lb brisket on the smoker since 5:00pm last night I have just now hit the stall point when it hits 194 I will double wrap it in foil & a couple of towels let it rest for 2 hrs have my brother & a couple of buddies heading over for the race today.

 

[Smoken]

Hit 183 smells awesome never once have I opened the door can't wait to make some burnt ends afterwards.

 

[Smokin3d]

Any pics? How do you make burnt ends?

 

[Meatball]

Here is a very good recipe for burnt ends....http://jesspryles.com/best-ever-bbq-brisket-burnt-ends/
 

 

[RG 2.0]

I have a packer from Restaurant Depot that I need to do one of these days. I used to cook them to my "magic" number of 197° but these days, I tend to let it go over 200° and even more so than that I go by feel. When it probes like butta, it's done. I need to do some spring cleaning on the #3 as well as my other cookers. I am going to sell some of the herd soon I think. 11 is just too many, lol.

As for burnt ends, a good sauce to use on them is a mixture of Blues Hog and KC Masterpiece. Sounds weird, but it works! I don't buy blues hog anymore but make a clone of it. It's probably (maybe definitely) cheaper to just buy it though

 

[Jumanji]

No credit whatsoever without PICTURES!

 

[stout]

14.5 brisket and 4 people? you better tell 2 or three of them there won't be enough to share they need to bring their own food ;D