well nobody seen this in my thread in the beef section, so here ya go PA......

Discussion in 'Pennsylvania Members Group' started by bob1961, Aug 7, 2013.

  1. bob1961

    bob1961 Smoking Fanatic

    well did my 1st brisket on sunday, separated it and used two thermo's to watch both temps's in each....both the flat and point got to 145 in 2.5 hours when I foiled them in the alum pan I smoked them in, the thicker point got to 200 in another 1 hour....that's when I cut into burnt ends and stuck them back in alum pan and hit them with more smoke for another 1.5 hours....then foiled them and added a 50/50 beef broth and jack daniels no 7# BBQ sauce that I brought to a boil first....then back in smoker heat until flat reached 200, then both went in cooler for 2 hours before we ate....now on to the finished pictures :yahoo: ....

    flat sliced....





    burnt ends....





    talk bout the sliced flat pulling apart with no tug and tender :drool ....but the burnt ends were the cats meow with the 50/50 JD BBQ sauce and beef broth :drool: ....I used the info from a link I found for the stall....

    Search bbq stall on the genuineideas website.

    I used it for two pork shoulders and had no stall with both shoulders weights of 11 lbs each done for PP in under 6 hours each, hope ya'll drooled as much as I did eating this brisket Thumbs Up ....
     
    Last edited by a moderator: Aug 8, 2013
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Bob!!!

    I wondered where that Awesome smell from the North was coming from!!!

    I looked, and couldn't find your Brisket in the Beef section.

    Bear
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That does look great.

    I havent tried to make burnt ends yet.
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Hey Bob.......Some times posts slip through the cracks and drop to the bottom and dont get noticed do to low count of people looking at a specific time or a high count of posts which will drop it down the list real fast... happens to me too....Dont fret... its all good my friend... awesome brisket.........[​IMG]
     
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Happens all the time, but this one doesn't show up in his profile on the Beef section ether. Like it was never there. Strange!

    Bear
     
  6. bob1961

    bob1961 Smoking Fanatic

  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good from here...JJ
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    You found it !!!

    Like Boykjo said, sometimes they slip through the cracks. I think it happens mostly during busy times. Once it get to page #2 & beyond it's not noticed too much. If that happens again, just Bump it up.

    Bear
     
  9. bob1961

    bob1961 Smoking Fanatic

    I knew where it was all along Thumbs Up ....I always look through new posts till threads start to not be answered, bout 5 pages in....
     
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice Brisky Bob. Got me to salivating over here in Ohio.

    Have fun and . . .
     

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