Easter Brisket/Roast

Discussion in 'Beef' started by gavin16, Apr 5, 2015.

  1. Happy Easter Sunday ya'll!!  

    It's been a while since I've posted on here, so figured I'd share my holiday cooking since it's such a beautiful day here.  Working on some of my favorite.. brisket with twice smoked taters! Well, I believe one cut is a brisky.. It is meat I brought from home that my family butchered, and it wasn't exactly all labeled or properly identified.  So, maybe one piece is brisket... maybe the other is out of the round.. Hehe [​IMG]

    Put in around 9:30 am, I'll post pics around the 3 hour mark shortly.   


  2. Final products!! Decided to take the brisket out at 185.. I should've taken it out at 165, I forget I like to take smaller cuts less done.  The cut in the middle of the potatoes on the treager is a tri tip, my friends tossed on as well.  The brisket is on the left side of the plate.  Tri tip on the right.  All in all really good! 

    I did have some problems controlling temps on my vertical offset, still trying to get that figured out.  Last time I did a pork butt and couldn't keep the temps below 275... This time I couldn't keep temps above 200.  


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