I like the color. I poked the point and the thickest part of the flat (although it's pretty even so I went kinda in the center)and snapped a quick pic.
It smells and looks insane.
I'm not touching it again for another two hours.
Great looking bark. I did a 13lb packer, 11lb after trimming on friday night. Went on at 12:15 a.m. And pulled at 1:30 p.m saturday. It was by far the best brisket i've done. Right at 200 degrees IT it probed like butter. This was the first time i did an overnight cook without waking up at 3am..well done melissaredhead
So Mother Nature is farken with me and it started raining.
Wasn't supposed to rain until Monday.
Weather app doesn't show rain til tonight but I guess she doesn't have that app.
But it's working out.
I cranked up the heat to counter the rain and the brisket pushed past the stall in record time.
I'm tell y'all it's a magic brisket.
No chili this time Ninja!!!!!!!!!
I hope!
I DID IT! I FARKEN DID IT!
AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!
I finally got the bend test
I got the finger
Hey it even stays on the knife this time
This is a big deal for me. I always get pot roast or just sawdust. The fact that it's slicing like a real brisket I'm like near tears.
Already looking forward to the next one!
Yea!!!!!