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Posted on 5/30/14 at 9:17 am to Uncle JackD
quote:
My god that looks good. So how long did the whole thing take? What temp did you pull it off at?
All told, 18 hours, but the last four I was just keeping warm... BGE was at about 180. Also, I had 2 large briskest on there.
I considered wrapping and relocating to the oven, but decided against. I was a little worried it might be too long and they would be dry. Wrong!
The crust was like candy, inside so tender you could cut w the back of a spoon, and totally juicy. We didn't cut the second til 3 hours later, after graduation, to nibble w some Gentleman Jack, and it was just as good!
My best brisket effort to date...
Posted on 5/30/14 at 11:03 am to GusMcRae
Man that looks awesome!
Posted on 5/30/14 at 11:23 am to GusMcRae
quote:
My best brisket effort to date...
It looks absolutely perfect.
I wish my husband would be interested in the art of smoking!
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