Dale Matlock
New member
So, it's been awhile. But I just knocked out a Brisket and Butt today. I have to say this Brisket just turned out amazing. I read thread after thread after thread how people battle with this piece of meat and I think today I just reflected on those threads and thought I would share this advice. Brisket is ready when it's ready, forget temps, forget the science....and ask one simple dang question...."Is it probe tender?" I feel that it's just really that simple. Don't make it harder than what it is...Anywho, pics of todays cook...YUMMY!!
Resting
Flat sliced up
Bend Test= SAT
Holding the point up, fat rendered really really well.
Point and Flat all sliced up
Anyhow, I kept it simple today. Salt and Pepper, Hickory, 275 the whole way. Hit a stall awkardly at around 200....she finally gave it up around 208 and was probe tender
Hope you all enjoyed the pics!
Dale
Resting
Flat sliced up
Bend Test= SAT
Holding the point up, fat rendered really really well.
Point and Flat all sliced up
Anyhow, I kept it simple today. Salt and Pepper, Hickory, 275 the whole way. Hit a stall awkardly at around 200....she finally gave it up around 208 and was probe tender
Hope you all enjoyed the pics!
Dale