And again, I'm not the best at trimming. But hey, this ain't no competition brisket. Bark could have been just a tad darker. But I was happy with the temps so far and that's why I decided to wrap
by fullcourtpress40
13 Comments
OG_Swag_Daddy
Hell yeah, man! Not gonna lie. I am enjoying the frequent update posts 😂
Training-Pineapple-7
I spray Lee and perrins during the cook mixed with apple cider vinegar. Gives you a nice looking bark.
Crispyskips728
No need to wrap!! Let it go until its done!!! Better bark…More beers… its a foolproof method!!! Wrap at the end and give it a nice 12+ hour rest at 150
Hippopotamus-Hump-Ya
These frequent update posts are the shit I live for. Keep smoking my guy
Free-Atmosphere6714
I def would have saved that fluid
Ok_Mouse_935
The updates are awesome. Following along!
CableXF
I was hooked when you made those beef shanks. Since as a mexican we use those in a soup called caldo de res.
Lemissa1
Love the updates. I’m having another crack at brisket today too!
Pimco
I’m still waiting in da house. Where are you? I want to see this wrap
Debatable_Facts
Here’s a little tip:
At the first sign of pooling drain the juice then prop up the brisket with a wood chunk (pecan or whatever). It’ll help the juices to drain during the cook.
2_The_Core
Looking good to me!
reb6
After a long, tiring day, I’m hanging out in my bed with my pup snoozing near me, and I’m finally unwinding and these updates are the perfect end to my day.
My only sadness is that I can’t smell the brisket from here
13 Comments
Hell yeah, man! Not gonna lie. I am enjoying the frequent update posts 😂
I spray Lee and perrins during the cook mixed with apple cider vinegar. Gives you a nice looking bark.
No need to wrap!! Let it go until its done!!! Better bark…More beers… its a foolproof method!!! Wrap at the end and give it a nice 12+ hour rest at 150
These frequent update posts are the shit I live for. Keep smoking my guy
I def would have saved that fluid
The updates are awesome. Following along!
I was hooked when you made those beef shanks. Since as a mexican we use those in a soup called caldo de res.
Love the updates. I’m having another crack at brisket today too!
I’m still waiting in da house. Where are you? I want to see this wrap
Here’s a little tip:
At the first sign of pooling drain the juice then prop up the brisket with a wood chunk (pecan or whatever). It’ll help the juices to drain during the cook.
Looking good to me!
After a long, tiring day, I’m hanging out in my bed with my pup snoozing near me, and I’m finally unwinding and these updates are the perfect end to my day.
My only sadness is that I can’t smell the brisket from here
Love being on this journey