Cooked a 10lb Choice brisket on Earl today before my pizza I posted about and it was the best brisket I have ever done. Point was perfect, which is typical, but so was the flat, which has always been my nemesis. Im not even a fan of brisket flats, but this one was tender and moist after a 1 hr rest or so. Cook time was about 7 hours with temps around 250F-300F. No pics, but will be enjoying it for a few days for lunch at work. :D
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL])
- [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates
- [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS)
[B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]
|
