Discussion in 'Beef' started by rp ribking, May 19, 2012.
Smoked a brisket with hickory on a 22.5" WSM. Thanks for lookin'
Nice , how big ,how long and what temp. for cooking and the finished IMT.
oh man that looks tasty
That looks delicious!
It was a little over 12lbs, took around 14 hours and IT was at 195*. Temp was about 60 during the night, I like it when it is warm as I use a lot less fuel than in winter. Temp was about 215 in the WSM. I use an electric knife to slice.
Thanks for lookin
Nice. Now I am hungry
Thanks Husker and it as delicious!!! I normally eat it in a burrito shell.
We love our brisket in a tortilla. Usually add some pickles, onions and a little sauce. It goes REALLY quick
this one looks amazing
Nice Smoke Ring
Looking tasty as usual !!!