Saturday Briskit
- Thread starter bikerm40
- Start date
bikerm40
Knows what a fatty is.
From Saturdays brisket
Burnt end hash on Monday
Burnt end hash on Monday
Quint
Full Fledged Farker
Brisket looks great, quite the smoke ring. Good looking hash too I love doing that.....
Guando
Full Fledged Farker
Great looking ring on the brisky. I was scratching my head about the eggs. May have to try that someday. I thought we were going to hear a new way to test when a brisket is done. When the yolk is solid the brisket is done...
Nhfefx
Well-known member
What temp did you do it at.
bignburlyman
is one Smokin' Farker
Delicious looking sliced brisket. I will just take that cutting board as my plate.
Nice set up Brisket looks Good
bikerm40
Knows what a fatty is.
Started it at 250 deg for 8 hours then upped it to above 300 deg after wrapping for another 4 hours pulled it at 195 and rested for 1 hour
Enrico Brandizzi
Babbling Farker
Your brisket is awesome! Great bark, super great smoke ring, but the brisket in your opinion was perfect in texture or a little over/ under ?
bikerm40
Knows what a fatty is.
It was very tender, texture was good on the flat, point could have used a little longer rest in my opinion, next one will rest 2 hours in the cooler, was a little rushed by hungry mouths
