Was it smoked? What temp and for how long? Did you use any flavoured wood chips or pellets? Our last brisket we did in a Creuset. Turned out fairly well, but not like yours with the smoke ring. I'm salivating looking at your pics.
Was it smoked? What temp and for how long? Did you use any flavoured wood chips or pellets? Our last brisket we did in a Creuset. Turned out fairly well, but not like yours with the smoke ring. I'm salivating looking at your pics.
I think you answered your own question.Originally Posted by DoktaP
Michael
"Don't you know who he is?"
BTW, outstanding looking brisket, Jim. If I may say, it looks better than some of your previous briskets. The flat looks moist, without any typical dry areas around the edge and in between the muscle fibers. Very nicely done.
I'm picking up a Whole Foods (not organic, but no antibiotics and no hormones) bone-in pork butt this evening to cook tomorrow. I'll try to post pictures if I don't get too tired in the evening when I cook it.
Michael
"Don't you know who he is?"
Very nice looking brisket. I like to see that fatty shiny juicy goodness on those slices. I know that's a really tasty piece of beef. Nicely done sir!
mmmmmmmmmmmmmmmm.
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Yum! That looks mighty tasty!
First blooding of the Boardsmith.
7 hours with a mix of Earth Fare lump charcoal and pecan.
That...
Seriously, my mouth is watering uncontrolably right now
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck
I hate these posts Jim....actually I'm just hungry and jealous
I could have sworn I saw that "brisket" at Katz's Deli Jim. 2 thumbs up.
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