Brisket Process QView Final Touches

Discussion in 'Meat Selection and Processing' started by tallboys, Jan 1, 2011.

  1. tallboys

    tallboys Newbie

    ...continued from earlier

    once the beef reaches 200 degrees its ready to be pulled off the pit.  I let it rest in the foil for 1 hour.  Slice against the grain and then dip the slices in the juice from the cook.  KEEP THE JUICE ALWAYS!!!  Enjoy and Happy New Year

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  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Damn! That is a fine looking brisket, nice job!
     
  3. tallboys

    tallboys Newbie

    not bad for a little pellet smoker!  My big trailer pit gets alot more bark/crust on it...but its all good!

    Chris
     
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    very nice brisket
     
  5. Looks very good. A cold one and you are set!
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Yes sir that looks like some awesome brisket for a pellet burner.
     
  7. smokin - k

    smokin - k Meat Mopper

    I just ate and now I'm hungry all over again... Thanks! Have plans on doing a similar smoke this weekend... Thanks for sharing! Smokin - K
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice Job, Looks Great...
     

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