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Old 10-22-2016, 06:49 AM   #1
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Default A brisky day

To say yesterday was brisk was an understatement. The winds were gusting and were at 20-25 mph most of the day here. But I was not deterred. I smoked a whole packer brisket for eating this weekend. I cut the brisket in two due to being too large to fit on the grate of my Akorn. I did this rather than the conventional separating the point from the flat because the flat would still be too long to fit. I used my Montreal Seasoning/Espresso wet rub on it the night before and let it sit over night. I smoked it at 250* until the internal temp was at 195* and passed the probe test.T used the point end to make burnt ends. Here are some pics.











I will post some sliced pics later today.
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Old 10-22-2016, 10:44 AM   #2
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I'm drooling already, don't know if I can handle the sliced pics....oh go ahead and put that meat porn up there, I'll handle it!

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Old 10-22-2016, 03:29 PM   #3
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OH HELL YEAH!
Those look freakin great.

Burnt Ends are fantastic when done right, melt in your mouth.
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Old 10-22-2016, 09:53 PM   #4
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I will slice on Sunday. That is what the home crowd wants.
Thanks Y'all!
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Old 10-22-2016, 10:05 PM   #5
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Looks mighty fine !
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Old 10-23-2016, 07:56 PM   #6
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Final pics.



ChileRelleno and smooth move like this.
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Old 10-23-2016, 08:01 PM   #7
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Old 10-24-2016, 06:41 AM   #8
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http://www.kreiter.info/familie/cock.../tobacco16.jpg

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Old 10-24-2016, 07:26 AM   #9
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Quote:
Originally Posted by Mac1528 View Post
http://www.kreiter.info/familie/cock.../tobacco16.jpg

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Old 10-24-2016, 06:27 PM   #10
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I'm not a real brisket fan, but that looks awful good.
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