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Old 10-20-2010, 10:48 AM   #1
Knows what a fatty is.
Join Date: 08-23-10
Location: Winchester, KY
Default First Brisket with pics!!!!!!!!!!!!!!!!

Done my first brisket last Saturday and it turned out awsome. Juicy, fork tender and extremely tastey. Started off with an 8lb. packer, trimmed and ready. Injected it Friday afternoon and started the smoker around 5am Saturday. 6:15:220degree and the meat went on. Foiled at 165 degrees and finished it at about 190 degrees. Rested for 30 minutes then sliced and ate. once again I had none left. everyone asked for seconds and even thirds.
fresh out of pack

after injected

Smacked up, flipped and rubbed down

Foiled at 165

Off the smoker and after a 30 minute rest.........

Sliced and ready to eat!!!!!!!!!!!!!!!!!!!!!

Charl-Broil side fire box, 60hr. work weeks.
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