View Single Post
Old 11-17-2013, 04:29 PM   #14
Knows what a fatty is.

Erle's Avatar
Join Date: 09-05-13
Location: Chapel Hill, NC
Default Learning a lot..

Well it's 5:10, and this flat is probing without resistance. So I pulled the brisket, opened to let it steam. Looks pretty good to me

So I took the point off, re-foiled the flat with three layers, covered with two beach towels and deposited it in a cooler. I'll let it rest for a couple of hours then slice it up and take a last set of update pics. I also put the burnt ends into a pan and back on the kettle. Man those things are amazing!

Thank you all for the advice and encouragement. Y'all are the best!
Attached Images
File Type: jpg image.jpg (60.9 KB, 108 views)

Humphrey's Qube'd Pint, WSM 22 & 18.5, Broilmaster D3 natural gas (in-ground), Weber OTG (upgraded silver), Smokey Joe Gold, Stoker ATM, Maverick ET-733 & 732 thermometers and Red Thermapen
Erle is offline   Reply With Quote