Brethren Butt & Brisket

[SmokinAussie]

Hi John,

That is Simply awesome, no two ways about it!

Cheers!

Bill

 

[smknhotmama]

3 words....
mmm mmm mmm!

 

[dannypat21]

All the food looks fantastic!

 

[---k---]

Wow, looks perfect...

 

[BigButzBBQ]

Outstanding cook! Everything looks like it was cooked to perfection! Now how do I replace the monitor I just ate?
:becky: :thumb:

 

[OakPit]

Continuing to create masterful BBQ John! Great pics and Q. Your pup sure is growing up.

 

[OakPit]

The best indicator for checking on when brisket is done is to probe it. It really should be very tender and offer little resistance to the probe. You'll hear people refer the probe inserting like it's going into butter.

That being said, I don't typically even start probing until IT reaches about 190 degrees. It isn't uncommon for my briskets to be over 200 degrees before they pass the probe test.

If you haven't checked out Bigabyte's brisket tutorial, it's a highly recommended read.

Great advice!

 

[R2Egg2Q]

Continuing to create masterful BBQ John! Great pics and Q. Your pup sure is growing up.

Thx for the comment and thanks for carrying most of these products in your shop Tim!

 

[cowgirl]

Mmmmmm.. Doesn't get any better than that!! Nice job John! :thumb:

 

[gtr]

Great job on the grub and the pron!:clap2:

 

[JimmyBeam]

Now that looks really good!

 

[Groundhog66]

Outstanding John, everything looks wonderful :thumb: