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leanza 10-11-2009 06:04 PM

Brisket In a Drum.
4 Attachment(s)
Funk-o-matic approach. Briski ala drum. Needs some fine tuning on my part but was real good. I'm thinking that placing it on a pan, later in the cook, could have inhibited good smoke ring formation.

Hugh Jorgan 10-11-2009 06:06 PM

Oh man that looks good. Makes the stuff I'm cooking look sad.

garyk1398 10-11-2009 06:10 PM

wow that's some bark!

leanza 10-11-2009 06:19 PM

1 Attachment(s)

Originally Posted by garyk1398 (Post 1052413)
wow that's some bark!


Saiko 10-11-2009 06:31 PM

Very nice!

Rich Parker 10-11-2009 06:33 PM

Nice brisket Leanza!

BBQ Grail 10-11-2009 06:46 PM

In my dreams once I cooked a brisket that looked like that...

tubadude 10-11-2009 06:49 PM

Wonderful job....I bet it was real tasty!

dgassaway 10-11-2009 06:50 PM

Very nice bark and juicy too. Sure can't complain about that brisket, it looks great!

hondad 10-12-2009 02:20 AM

looks super! since the smoke ring forms at the beginning of the cook, the pan probably did not effect your ring, but that is some great looking meat, ring or not.

Blackened 10-12-2009 02:36 AM

looks awesome!

BobBrisket 10-12-2009 02:40 AM

That's beautiful......:eusa_clap I'd hit that briskie fo' sho!!

Phubar 10-12-2009 04:39 AM

Nice bark on that brisket!

bigabyte 10-12-2009 07:39 AM

Looks just right!:cool:

Burk504 10-12-2009 08:08 AM

Leanza, you are a lot like me. Its too hard to try and separate the point from the flat so I just slice through them both too! When its cooked just right, which way you slice the grain doesn't seem to matter anyway.

Are there any good posts around that show how to find and then cut down that fat line after its cooked?

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