Weekend brisket came our excellent

[Terry Helms]

Weekend brisket came out excellent

I've cooked a LOT of briskets in my day. I've had some dry hunks of meat and some pretty good ones. This was, by far, the best I've done. 11.2 lb full cut packer, trimmed to 9.6 lbs. Fogo lump and post oak wood. Seasoned with salt and pepper, cooked for 14 hours 10 minutes. Rested an hour in the paper and another 30 minutes unwrapped. Great bark and very moist.

 

[Christopher B]

Man that looks GREAT!

 

[Jon R.]

Great smoke ring!

 

[Bob Ivey]

Great looking cook. Bet it tasted great. Love to see more of your cooks.

 

[Kevin L (NKY)]

Better than I have ever been able to do, perfect nice smoke ring also.

 

[Cliff Bartlett]

Wow, that looks fantastic. Tremendous looking brisket.

 

[Rich Dahl]

That's art work, beautiful brisket Terry

 

[Barb D]

WOW!!! Terry you nailed that brisket for sure.

 

[James N]

Oh boy does that look great.

 

[JPowers]

Well done! Drooling at work right now. Think you could fax me a few slices?

 

[ChuckO]

That's a gem of a cook Terry. Your smoke ring is the best I've seen on Brisket

 

[Ray.S]

Great job, that looks awesome.

 

[Nate Frost]

AWSOME brisket!

 

[WB Zipf]

I love the looks of that, I bet it taste even better.

I have got to try some of this wrapping with butcher paper, the results speak for themselves.

 

[CLasko]

Great looking brisket!! Well done.

 

[Enrico Brandizzi]

Terry that brisket looks delicious!
Complimenti.