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Sunday Brisket Smoke

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Let us know how it turns out,I've been thinking about trying A-1 on a brisky! It's looking pretty tasty so far!Thumbs Up
 
So everything worked out well, 4 pound flat took just about 11 hours running an average of 220. Flavor and tenderness where great.
Foiled with Apple juice, Worcester and a touch of soy.
Could have stood to be just a touch more moist, but wasn't what I would call dry.
All in all I'd call it a success.
 
Hmm, can't seem to get pics to upload from my phone, and I'm in Memphis this week away from my computer. I'll keep trying to get the final pics up
 
Doing my first brisket tomorrow. Been smoking meat for 2 years now and have had pretty good success, so figured it was time to give a little brisket a whirl. I'm about to season it and wrap it for the night.
 
Probed at 198* and it slid right in with no problems so I pulled it. A little nervous I did it too soon, but that probe had virtually nothing holding it back from going right in. So I pulled it and wrapped it and put it down for a 2 hour nap.
image.jpg

image.jpg

 
My fears can be put to rest. Just pulled it from it's nap and sliced it... So moist and no tug at all. Goes to show you that you should always go by the probe test and not temp. Anyway, here is what the little guy looks like.

image.jpg

image.jpg

 
SlySmoke said:
So everything worked out well, 4 pound flat took just about 11 hours running an average of 220. Flavor and tenderness where great.
Foiled with Apple juice, Worcester and a touch of soy.
Could have stood to be just a touch more moist, but wasn't what I would call dry.
All in all I'd call it a success.
Click to expand...

Glad it turned out can't believe almost 11 hours!?!
 
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