The Texas BBQ Forum

I drug my tired old out of bed at 645 this mornin & put on the coffee. Then me & my assistant went out & wheeled Big Jim to his spot under the shade tree filled his basket with a mesquite log and lump and poured a 1/2 lit chimney on top. While he was warmin up to 300 we pored a cup steeled the boning knife and cut the fat, dusted it in Texas best Rub and introduced old Mr brisket to the smoke at 745 fat cap down for 4 hrs. In the mean time we smoked 2 lbs of hot guts and two fatties. At high noon I rolled him in his seapre for a siesta fat cap up. 1 pm the cow poker said it was time to rest in the kitchen.
After a few hrs the high tech gizmo says 140


Lets see what we have Humm looks like a brisket & smells like one too


Lets see how we did
Flat Passes the bend test

I wonder if it is moist
looks juicy to me, what you think?


My Favorite part Poor mans Prime rib


Your just gonna have to trust me it tastes mighty fine.

Another darn fine cook courtesy of Tha Dawg! Beautiful as always

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Looks like you are getting the hang of brisket smokin

Dang that looks good BD.

Dawg, you did good. looking mighty fine. CF

Bark & smoke ring look good but looks like you got to squeeze it to see any juice!! That's why I like foil!!

Big Ed wrote:Bark & smoke ring look good but looks like you got to squeeze it to see any juice!! That's why I like foil!!

It was below 140 deg before I unwrapped it so it wasn't oozing when I cut it and I really didn't squeeze it anymore than it took to hold it between my fingers.