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Unread 12-27-2012, 09:53 PM   #10
On the road to being a farker
Join Date: 08-11-12
Location: North Bend, WA
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Originally Posted by Bludawg View Post
Quit being lazy and relying on techno junk and actually tend you pit. Hey you asked. There is but one excuse for letting the fire go out and that would be a to much giggle water induced coma. Man up!
Lazy because I fell asleep at 2am and didn't wake up because I either didn't set or slept through my super techno junk alarm clock, lazy because I have a thermometer on my pit, or lazy because I checked my brisket at 5am with a thermometer?

Anywho, back to the brisket ! I pulled it off at 8:45 this morning so I could get to work on time. I wasnt happy with how it felt. The point probed tender, but the flat was still a little on the tough side. It was close, maybe only needed another 30 min or so, but I didn't have time.
I wrapped in another layer of foil and then a towel, put it in the cooler and went off to work.

It sat in the cooler for about 2 1/2 hours before lunch time.

The outcome was a good, but not excelent brisket. It was soft and juicy, but the flat was a touch tough. Point was jiggly, but the flat just seemed a little tight.

It was gone in less than a half hour amid a honey baked ham and a smoked turkey form a local bbq jount whitch were hardlt touched by the end of the day.

I was a little upset due to being called away ( whodda thunk you might have to work at work? ) for a bit right after plating my lunch. I only got two slices. It was gone by the time I got back at it.

Every one said it was amazing, but I just wish I could have given them a truly amazing brisket.
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