Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
I was in Texas last month and since I was driving brought a cooler and 6 briskets happen to make it back home with me. Love getting prime down there for what I pay for choice up here in Memphis. Finally had a chance to cook one this weekend.
Took to trimming it up...........if this one didn't turn out well, I could not blame the meat.
All trimmed up
I am a fan of SPOG, but I have a homemade rub I have been working on for a bit and wanted to see how it did on a brisket.
Into the smoker @265 with oak for the smoke. Pulled it at 170 IT for a wrap in butcher paper.
Around 200 IT it felt ready, separated the point from the flat and cubed the point for burnt ends.
Left the flat resting until it was about time to eat.
I wanted to get a few more sliced pics and a shot of finished burnt ends but we had company and I could only sneak in one quick shot. :roll:
Very happy with how it turned out. Glad I have 5 more in the freezer. :mrgreen:
Took to trimming it up...........if this one didn't turn out well, I could not blame the meat.
All trimmed up
I am a fan of SPOG, but I have a homemade rub I have been working on for a bit and wanted to see how it did on a brisket.
Into the smoker @265 with oak for the smoke. Pulled it at 170 IT for a wrap in butcher paper.
Around 200 IT it felt ready, separated the point from the flat and cubed the point for burnt ends.
Left the flat resting until it was about time to eat.
I wanted to get a few more sliced pics and a shot of finished burnt ends but we had company and I could only sneak in one quick shot. :roll:
Very happy with how it turned out. Glad I have 5 more in the freezer. :mrgreen: