Saturday Brisket (pron)

Friscoag · Mar 5, 2013

I was working on my Brisket Saturday and I wasn't very pleased. I made a rookie mistake and pulled it just a little early (Bout 195) so it was just a tad bit tougher than normal, but I chalk it up to pulling it early plus it was a very small packer. It just took a little more tug to pull it apart than normal.

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Garyclaw · Mar 5, 2013

Looks good from here.

bigbeef24 · Mar 5, 2013

Nice Smoke Ring!

Bigbeef24

Big Pappa UDS

ButtBurner · Mar 5, 2013

dont go by temp. go by feel

I have only done a few briskets, but this I already learned.

Friscoag · Mar 5, 2013

dont go by temp. go by feel

I have only done a few briskets, but this I already learned.

Yeah I normally start checkign it about 190 and check using the probe as far as tenderness. I guess I thought it was tender but definitely shoulda let it go just a little longer. Flavor was great though.

BobM · Mar 5, 2013

Looks great!

Sent from my Android phone.

landarc · Mar 5, 2013

It looks like it was on it's way just fine. You can never get every cook perfect.

Fo Sizzle My Nizzle · Mar 6, 2013

I'd have no problem eating that at all. I've done the same thing for different reasons and it usually boils down to me being impatient.

PaPaQ · Mar 6, 2013

Looks good! Nice smoke ring!

Friscoag · Mar 6, 2013

Thanks fellas. Got an IBCA contest this weekend. Any brisket tips?

Big M1ke · Mar 6, 2013

Looks real good. Nice smoke ring :thumb:

Saturday Brisket (pron)

Friscoag

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Garyclaw

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bigbeef24

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ButtBurner

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Friscoag

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BobM

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landarc

somebody shut me the fark up.

Fo Sizzle My Nizzle

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PaPaQ

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Friscoag

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Big M1ke

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