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Unread 10-06-2013, 05:51 PM   #1
akoda
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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.
mmmmm

Thanks for looking
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