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Unread 10-06-2013, 05:51 PM   #1
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Join Date: 07-22-13
Location: Old Church, Virginia
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Default Sunday Brisket and ribs

I don't post much pr0n so here are some pics of my Sunday dinner.
I put a 12# brisket on at 3:30AM running my smoker ~235 with my Guru. smoked over a mix of hickory and peach wood.
Here it is rubbed with the Salt Lick clone.

This is it at ~160 IT prior to my foiling, I foiled ~165IT

I seperated the flat and the point, foiled them and but them on the bottom rack of my WSM. I had to do something with the top rack so I put on a couple of racks of BB's. Sorry for the bad photo

I cooked the brisket until probe tender (12 hours). I let the point rest awhile then tried to do 1" cubes. It tore at an inch so I did what I could. Through some sauce in with the juice and put it back on for burnt ends. They weren't pretty but tasted good. I need more practice.

The flat was my best yet. Sliced pretty well.

Plated up with some slaw, baked potato, ribs and brisky.

Thanks for looking
river city rib company, Old Church, Va
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