What I know about brisket

[RamHemiTX]

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

 

[landarc]

Sounds like you have a plan all laid out, good luck Brent.

 

[Dallas Dan]

Does that brisket have Hemi? LOL Sounds like you have it under control. Be sure to post pics of the results. :thumb:

 

[bigabyte]

Good luck! Keep us posted on progress.

 

[Boshizzle]

I'd say you have a sound plan. Post some progress pics.

 

[RevZiLLa]

You shall prevail!

 

[RamHemiTX]

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.

 

[bigabyte]

Sounds just right.

 

[jestridge]

17 hr way too long for me.

 

[landarc]

It was only 13 hours, you missed that mark by 4 hours Brent, it is ruined

I am betting this one will be much better than the last.

 

[RamHemiTX]

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.

 

[smokeyokie]

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.

this is what its all about!! Smoke on Brother!!:thumb: