Brisket training: Oh Yeah !!!

[Enrico Brandizzi]

04/27/2016 Brisket.
# Creekstonefarm USDA Choise paker brisket.
# Talktexanbarbq brisket rub & injections.
9 hours in the WSM with hickory and cherry @ 250F.
Then in butcher paper for 76 minutes always at 250F.
Then I waved for 15 minutes and then closed in the Cambro for 3 hours.
All details @ BBQness

IMG_4249 by Enrico BBQness, su Flickr


IMG_4261 by Enrico BBQness, su Flickr


IMG_4280 by Enrico BBQness, su Flickr


IMG_4306 by Enrico BBQness, su Flickr


IMG_4322 by Enrico BBQness, su Flickr


IMG_4336 by Enrico BBQness, su Flickr


IMG_4355 by Enrico BBQness, su Flickr


IMG_4357 by Enrico BBQness, su Flickr


IMG_4361 by Enrico BBQness, su Flickr


IMG_4373 by Enrico BBQness, su Flickr



IMG_4380 by Enrico BBQness, su Flickr


IMG_4392 by Enrico BBQness, su Flickr


Thanks for stapping by.
Enrico

 

[mattmountz94]

Oh yeah is right!

 

[Smokey Lonesome]

Yes sir! Does that smoke ring glow in the dark??

 

[daninnewjersey]

Yum.....

 

[legendaryhog]

Looking good Enrico!

 

[Mike Twangzer]

I can taste it mmmmmmmmmmmmmmmmm

 

[_BullDog_]

I'll be right over...

 

[RolandJT]

Looks perfect from here

 

[bbqwizard]

That looks amazing! And, I want that injector!

 

[Melissaredhead]

 

[KevinJ]

That's a fine looking Brisket. :clap:

 

[bluetang]

Most excellent!

 

[fnjay]

Triple bend test??? Is that legal? Judges?:mrgreen:

 

[BillN]

Looks like you nailed it nice job and thanks for posting.

 

[blazinfire]

Now that's an excellent looking brisket!

 

[Happy Hapgood]

I think you've got it Tex! Mighty Fine!

 

[Frisbey]

Great looking Brisket,
Looks like you nailed it,
You're making me drool,
.
.
.
Good thing I just put beef ribs on the smoker ��

 

[Decoy205]

Holey Moley! Awesome job Enrico!

 

[VoodoChild]

Very Nice ..Ill Take all of it !

 

[pjtexas1]

Coming from a Texan your brisket looks awesome.