Nothing special, just felt like brisket. Oh, and there is a TD going (Pron)

[jwtseng]

I like that giant toothpick you used to test for tenderness! Either that or you've got one tiny brisket on your hands

 

[THoey1963]

As for the Jalapeno powder, it and the Chipotle powder are those little, expensive jars from McCormick. I wasn't looking for it, but another spice, when I saw it. We'll see how it turns out, first time using it. I dabbed my finger in it, and really only noticed the heat, not much on flavor.

 

[TexasGrill]

That looks delicious. Can't wait to see the photos of it sliced.
Are you going to do burnt ends?

Be proud, man, that's one beautiful brisket.

 

[Quint]

Great looking cook, looking forward to the final pics

 

[THoey1963]

TG, never made or ate burnt ends. I guess I like the sliced point too much.

There's only two of us, so we'll eat some of this tonight, and probably tomorrow night. :mrgreen: I'll also vacuum seal some bags up and put them in the freezer for later on. I got a buddy and his girl that I usually toss a chunk their way too.

 

[code3rrt]

Damn! Waiting...............op2:.

KC

 

[THoey1963]

I'll probably slice it up around 3 pm. The wife likes to eat early enough to rest a little longer after eating before she has to get ready for work...

 

[OpelGTMan]

I wish I could afford brisket out here. I went this past weekend and it was $7.77 a lb.

 

[THoey1963]

Ouch... Yeah, I wouldn't be doing them except for special occasions at that price.

 

[SeanBBQ]

Outstanding looking brisket. Making me hungry and the wife hangry that I dont have one on right now. I guess ill head out and pick one up for tomorrow's cook. Cant wait to hear how yours turned out. Will be killer id bet from the looks of it.

Side note: I have a Humphrey's Pint and a CyberQ. I notice the temp runs high with the CyberQ running as well. If I just go old school, no issues at all. I know it isnt the Pint, that thing will hold temps like a wheel lock when the meter runs out. May mess with the atc a bit to see how it does before I go overnight.

 

[THoey1963]

Thanks Sean. Just my 2nd time using the Guru. I probably need to play with it more, but as was mentioned above, not much to worry about over less than 20 degrees...

 

[KevinJ]

not much to worry about over less than 20 degrees...

That's the WSM spirit, you were scaring me and started sounding like a pellet head :shocked:

On a serious note I'm sure you'll get the Guru dialed in.

 

[pjtexas1]

I played with my atc, heater meter, and it had an option to rotate and close the intake to help control temp. It was fun for a few cooks. Has alarms and every option I could think of. Just not really necessary for my cabinet.

Where's the sliced pics?

 

[cheez59]

Where's the sliced pics?

Yeah buddy it is after 3 out there. We need to see the inside of that brisky.

 

[THoey1963]

Well, it turned out good. Not dry. Slightly crumbly at the edges, but passes the "bend without breaking" test. Not as much smoke ring as I thought I would get with the low and slow and straight from the fridge meat, but it's still there.

Wife likes it, but not as much as last time. I think I know why. What we ate tonight was from the flat. What we ate last time was the point...

Here's the pictures:

Thanks for following along...

 

[landarc]

Oh man! That brisket came out great, and the tacos look like the perfect application

 

[Shagdog]

OH yea! Great looking briskey, Terry!

 

[rcw320]

Brisket looks awesome.

My wife and I eat ours the same, brisket tacos.

Must be a Texas thing

 

[Q Junkie]

Oh Yeah! Sweet looking brisket there. :clap2: It's Taco Night here too. Just using some left over PP though. :sad:

 

[Bludawg]

Looks mighty fine:thumb: :thumb: I had Brisket tacos for lunch