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Unread 10-31-2010, 10:04 AM   #9
Groundhog66
Babbling Farker
 
Join Date: 08-20-10
Location: Livermore, CA
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Quote:
Originally Posted by SmokinAussie View Post
Yeah... it looks killer! Yes a little dry, but still very good. Did you foil and add some broth when it got up to 160-170?

Not that I've ever done a brisket... but I've read a lot of threads!

Cheers!

Bill
I foiled it after I took it off the heat, perhaps next time I will finish it in foil.

Quote:
Originally Posted by Rich Parker View Post
Thats a nice brisket. Pull the brisket off of the cooker once your probe slides through it like butter and don't look at the temp.
I was going by feel, it was still pretty firm in some areas so I left it on for a bit longer. The test run really educated me as to what I should expect anyway.

Quote:
Originally Posted by smokedinvt View Post
Looks pretty fine from where I am sitting. Nice bark, nice smoke ring. I think I would have pulled it off when you hit 170 and let it rest, then slice and serve
I think that is the plan for next time around, thank you for the comments everyone
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