bob1961
I wanna be Dave
well did my 1st brisket on sunday, separated it and used two thermo's to watch both temps's in each....both the flat and point got to 145 in 2.5 hours when I foiled them in the alum pan I smoked them in, the thicker point got to 200 in another 1 hour....that's when I cut into burnt ends and stuck them back in alum pan and hit them with more smoke for another 1.5 hours....
then foiled them and added a 50/50 beef broth and jack daniels no 7# BBQ sauce that I brought to a boil first....then back in smoker heat until flat reached 200, then both went in cooler for 2 hours before we ate....now on to the finished pictures....
flat sliced....
burnt ends....
talk bout the sliced flat pulling apart with no tug and tender....but the burnt ends were the cats meow with the 50/50 JD BBQ sauce and beef broth....I used the info from a link I found for stall....
BBQ stall explained
I used it for two pork shoulders and had no stall with both shoulders weights of 11 lbs each done for PP in under 6 hours each, hope ya'll drooled as much as I did eating this brisket "thumbsup" ....
then foiled them and added a 50/50 beef broth and jack daniels no 7# BBQ sauce that I brought to a boil first....then back in smoker heat until flat reached 200, then both went in cooler for 2 hours before we ate....now on to the finished pictures....
flat sliced....
burnt ends....
talk bout the sliced flat pulling apart with no tug and tender....but the burnt ends were the cats meow with the 50/50 JD BBQ sauce and beef broth....I used the info from a link I found for stall....
BBQ stall explained
I used it for two pork shoulders and had no stall with both shoulders weights of 11 lbs each done for PP in under 6 hours each, hope ya'll drooled as much as I did eating this brisket "thumbsup" ....
