Another Brisket

cephus · Postby **cephus** » Mon Mar 04, 2019 11:03 am

threw on another brisket this weekend to continue learning my new Texas Original smoker....wasn't as good as the last one but still pretty good.

The only lesson learned from this one is I usually try to let the brisket sit at room temp for 2-4 hours depending on size to warm up a bit. This one I was in a rush and only sat out for an hour or so while I got the fire going....the point hit temp right about the same time as the end of the flat. But where the flat and point meet, the temp was around 195 so made the decision to leave it on 30 min longer, which made the flat not as juicy/tender. Point was spot on.

motabbq · Postby **motabbq** » Mon Mar 04, 2019 11:05 am

Looks pretty good. Nice job.

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bsooner75 · Postby **bsooner75** » Mon Mar 04, 2019 11:13 am

Looks mighty fine from here

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Postby **OldUsedParts** » Mon Mar 04, 2019 12:16 pm

Yesiree

Postby **Rambo** » Mon Mar 04, 2019 2:23 pm

You must be hard to please because that looks mighty fine from here

Smoking Piney · Postby **Smoking Piney** » Wed Mar 06, 2019 5:36 pm

I agree with Rambo.

That is a most fine looking brisket! :salut:

motabbq · Postby **motabbq** » Thu Apr 18, 2019 7:09 am

Nice cook...

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ShortRibStefan · Postby **ShortRibStefan** » Thu Apr 18, 2019 8:54 am

Looks perfectly juicy!

Postby **Txdragon** » Thu Apr 18, 2019 11:06 pm

That smoke ring just reaches up off the plate to slap ya! Great looking brisket!! :cheers:

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