What I know about brisket

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RamHemiTX

Knows what a fatty is.
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Could fit on the smallest piece of a post it ever made...

But I do know that this one will be better than the last (http://www.bbq-brethren.com/forum/archive/index.php/t-107686.html)

I am allowing 17 hours of cook time and if I need it, I have added 1 extra hour of time into the schedule. By 4:00 tomorrow I will be slicing and chopping. And I promise I will not whine this time..

Brent
 
Sounds like you have a plan all laid out, good luck Brent.
 
Does that brisket have Hemi? LOL Sounds like you have it under control. Be sure to post pics of the results. :thumb:
 
I'd say you have a sound plan. Post some progress pics.
 
My probe tells me that the cow is cooked. Like a hot knife into warm butter!!! Time to pull and wrap. Then I can put the sausages on and smoke them up.
 
It was only 13 hours, you missed that mark by 4 hours Brent, it is ruined :p

I am betting this one will be much better than the last.
 
Sorry to report that there were no pics. I went to get the camera and 4 people walked by with plates... Oh well. I have prevailed against the mighty brisket! It was great.
 
RamHemiTX said:
Sorry to report that there were no pics. I went to get the camera and 4 people walked by with plates... Oh well. I have prevailed against the mighty brisket! It was great.
Click to expand...
this is what its all about!! Smoke on Brother!!:thumb:
 
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