Brisket day HooRah

Discussion in 'Beef' started by mrclean28, Jan 16, 2016.

  1. mrclean28

    mrclean28 Smoke Blower

    WOW gettig the hang of this lately. Smoked a brisket today based on the house is being shown tomorrow. Started in teh smoker for about 4 hours finished in the oven at 250 for two more internal temp 200 PERFECT, not to tender but not even tough. I do know onething I am getting an offset smoker once i relocate in  the future. Egg is ok retains heat just can burn meat and hard to maintain a fire. Once coals go cold you have to remove meat grill, stone etc.

     
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good! How did it taste? That's a pretty quick cook for a brisket. How big was it?

    Al
     
  3. mrclean28

    mrclean28 Smoke Blower

    Taste great. the meat was only about a 1pound and a half may be a tad more. We buy a brig bristet and cut it down to smaller portions as I am the one who eats it and use it for lunch throughout the week. I do not deisre to gain my weight back LOL. I am very happy with it and the sause made it perfect.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Glad to hear it came out so well!

    Al
     
  5. mrclean28

    mrclean28 Smoke Blower

    Me too [​IMG]
     

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