Took 14 hours but it came out fantastic. Finished cooking at midnight last night. Wrapped it in a towel (it was in red butcher paper) and put it inthe ice chest to rest. It sucked almost all the juice last night. Has really good smoke flavor and the first words the wife said was wow, this is tender. So I am happy with it.
Crappie fish fry. It don't taste any better.
Great job. Looks really moist. Nice smoke ring. Enjoy.
BassCat Sabre FTD
Mercury 150 Optimax
"It's just fishing"
Looks awesome.
If you like pimento cheese lay a couple of pieces down and spread the PC on it. Roll it up and run a toothpick through it. Great finger foods. We call it Non Bait Sushi
You can censor my speech but not my thoughts or will
We are living in a time where intelligent people are being silenced so stupid people won't be offended
I'll take a sliced brisket sandwich please. Looks great! I got two in the freezer. I'll be pulling one out here soon.
What internal temperature did you wrap it in butcher paper?
John
At 165 degrees.Originally Posted by John Hagins
Crappie fish fry. It don't taste any better.
I BELIEVE!!!!
You did good!
Looking good,
Looks really good
Looks great. Enjoy. May I ask how you seasoned the brisket? I plan on trying my first pork shoulder in a couple days on my pellet grill and a brisket next week.
Last edited by LikeToFish; 06-26-2022 at 09:11 PM.
I used olive oil as a binder and used Pit Barrel beef and Game Rub. For Pork Butt I use Head Country or Pit Barrel All Purpose Rub or SuckleBusters Texas Pecan. They are all good.
Crappie fish fry. It don't taste any better.
Nice!!
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