holy chit..Brisket for Breakfast! On the way to bed, I went to put away the brisket that's been resting in the oven. It was a short 6lb flat that i took to 185, put in a covered pan and let rest in a warmed(but turned off oven for 3 hours).
of course i had to sample it before bed...
tiny little, may 1/8 inch smoke ring. Cooked the brisket at 160 for 2 hours, then up to 255 for the duration. took about 6.5 hours. But the taste was excellent.. super tender, not overcooked(crumbly) and extremely juicy.. some nice smoke too..
probably from the wood chunks I put in the fire pot. :)
Nothing like going to bed with a belly full of brisket and greasy smokey smelling hands.
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (M
anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
1 Pit Barrel Cooker
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
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You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.