Mondays Brisket...not so Hot & Fast

[jasonalan724]

01/04/2010 - 5.25lb Flat
Injection - Butchers BBQ Brisket Injection (overnight)
Rub - Bovine Bold

Injected and rubbed, bout to get wrapped up for the night

10:45 am - Start
ECB Temp: 275* (spiked to 325* for ten minutes)
Meat Temp: 55*
12:00 pm
ECB Temp: 265*
Meat Temp: 135*
02:00 pm
ECB Temp: 270
Meat Temp: 162*
03:00 pm
ECB Temp: 300*
Meat Temp: 168*
4:30 pm - Pulled and Cooler
ECB Temp: 300*
Meat Temp: 190*
06:30 pm - Served

Peopl we over and i forgot to take a picture of the sliced pieces until it was served, i ran back in the kitchen with a slice to photo. My friends already think i strange about photographing food, haha.

 

[Bbq Bubba]

Best brisket combo on the market!

Who's your hook-up?

 

[landarc]

Looks like it was good. I assume that slice did not make it back to the table.

 

[Alan in Ga]

Looks great did one in the cold Saturday night

 

[jasonalan724]

Best brisket combo on the market!

Who's your hook-up?

You! Great Lakes.

That slice did not make it much long, no trace of it about 30 seconds after this picture was taken

 

[MilitantSquatter]

looks good...

Is that what George Costanza refers to as "shrinkage" ? :biggrin:

 

[BRBBQ]

Nice looking brisky, I never have injected.

 

[jasonalan724]

looks good...

Is that what George Costanza refers to as "shrinkage" ? :biggrin:

my thoughts exactly