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here a pic of of when it just crested 180, right or wrong takin to 200 and then gonna foil her up and let rest, thinkin either gonna have some slices of fall aprt brisket, or if it falls apart then pulled, maybe i get lucky and have some of each!!!!
k pulled at 200, as you can see going into foil and then gonna wrap it up and leave set for a while. then see what we have...... the suspense is killing me
now maybe someone will chime in with some advice, these are drippings, now in freezer so i can get the fat to rize and discard. i tasted it and it tastes good but has a very reduced flavor. i was using apple juice in the pan to start with and this what i end up with. so maybe either add more apple juice or i was thinken apple cider vinegar???? want to add to the meat for a finishing sauce. open to any suggestions thanks
also i forgot to mention i used cherry wood for smoke. thks for ckin out my que
Hey Erain,
I know its a game time decision, but I would use the apple cider vinegar....also don't toss the fat!! save it, I saved it from my last brisket I took it off the top broke it into chunks and kept in the freezer. I used it in beans, rice and the latest was when I was making fried chix I used some in the grease...The chix came out nice fried with a subtly smokey flavor...
Your brisket looks great!
well here end of it, slicin didnt work,,,,, that ok pulled rite apart, talked to some guys on chat and they gave me idea for finish sauce, mix equal parts beef broth and apple cider vinegar and added to drippings and toned it down just fine. thks for ckin out my wview. i told goddess if brisket didnt turn out i was gonna grind up and make a fatty outta it.