Nice pics! I was happy with how it tasted and it was attacked multiple times by the same people so that was fun to see.
It looks GREAT! The only way you can cut it up wrong is if you can't get it in your mouth.
Happy smoken.
David
Haha yea those long smokes are tiring and stressful. I believe I'll stick to some 5 hour and under smokes for the next few weeks. Maybe give brisket another try in the summer.
I understand tired and people over, that's hapend to all of us at one time or 20,
Good job
Gary
I put that beast on at 12:45 in the AM and it took around 13 hrs. Wasnt sure what to to expect on the finishing time.
Usually, on my briskest's I try to have them going by 5:00 or 5:30 that morning and hoping to get to eat somewhere around 6 or 7
Gary
Thanks timber.
It looks really darn good. Was it tender and juicy?
For me it is beer BBQ and Bee's
Lol love yalls enthusiasm. Think I could discuss BBQ all day everyday.
I will keep that in mind and probably give it a try in the future. Thanks for the idea!
It sure does look good.
I remember the daze when I would smoke overnight. No more! I recommend cooking brisket at 325-350*F on the WSM, wrapping at 170*F internal, until probe tender. You can cook a ~14# packer in a bout 7 hrs that way -- in the daylight. IMO it burns less fuel and takes less time with more consistent results. YMMV
Bees? As in the flying thing that makes honey?
For me it is beer BBQ and Bee's
Happy smoken.
David
Yes that is the ones.
Bees? As in the flying thing that makes honey?
Thanks Jack
I don't use sugar on beef. Primarily just Salt & pepper, with maybe some granulated onion and garlic.
I smoked a 16 pound packer last Saturday without wrapping and it was in the smoker 16 hours at 225* - 235* before it probed tender. It does get to be a grind tending even a good smoker that long. I haven't tried a high heat brisket yet, but may on the next one. One thing is for sure when going without wrapping, You get BARK.
You mention having trouble slicing. Did you look for the grain and cut 90* to the grain? (Across it).
Your result look pretty good to me.