Last weeks brisket Q view

[natej]

Hadnt done brisket in a while, thought id share with you all last weeks 9 pounder. Trimmed and rubbed her up with some salt, pepper, paprika and garlic powder, wrapped tight over night in the fridge

Went on the UDS and cooked at 275 over lump and mesquite, naked for the whole smoke (the brisket not me haha)

Didnt probe really tender till 212, took off and rested for 2 hours in foil

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• natej
• Mar 15, 2017

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• natej
• Mar 15, 2017

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• natej
• Mar 15, 2017

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• natej
• Mar 15, 2017

 

[SmokinAl]

Your brisket looks fantastic!

Congrats on making the carousel!

Point to you Sir!

Al

 

[natej]

Your brisket looks fantastic!

Congrats on making the carousel!

Point to you Sir!

Al

Thankyou my friend!

Alot of the knowledge i have about smoking has come from this forum, truly is a gold mine should a person choose to go digging Thumbs Up

 

[hardcookin]

Brisket looks good...nice smoke!!

 

[sauced]

Real nice looking brisket!! Nice job

 

[whistech]

Great looking brisket.

 

[seenred]

Way to go Nate! Thumbs Up That looks awesome...Very nicely done!

:points:

Red

 

[maplenut]

Looks awesome.

I think a brisket will be my near future.

 

[nascott]

Well done... and nice smoke ring!

 

[geezer]

Nice. Thumbs Up

 

[natej]

Thanks everyone! The one variable that made a MASSIVE difference in my briskets was learning to pull them off according to probe tenderness and NOT temp.. after learning that from this forum, all my smoking improved dramatically.

 

[broncocoach45]

Also worth complimenting is that subway tile! Legit!! [emoji]128512[/emoji]

 

[natej]

Also worth complimenting is that subway tile! Legit!! [emoji]128512[/emoji]

Haha cheers mate, im a floor and wall tiler by trade.. we are currently rennovating