Brisket

A

Andy Erickson

TVWBB Pro

• Mar 27, 2017

• #1

Smoked a 12 pound brisket on Saturday. Used three hunks of Oak and one hunk of Hickory for smoke. Put it on around 8 a.m., wrapped in butcher paper at 1 p.m. and it was off the smoker by 5 p.m. Let it rest an hour and ate at 6 p.m. Turned out really good.

 

K

Kevin L (NKY)

TVWBB Diamond Member

• Mar 27, 2017

• #2

Nice looking brick Andy nice bark. That shot of the meat laying over the knife is what I want for my sandwich.

 

Rich Dahl

TVWBB 1-Star Olympian

• Mar 27, 2017

• #3

Nice cook, that slice looks perfect.

 

Barb D

TVWBB Hall of Fame

• Mar 27, 2017

• #4

Andy, all I can say is you nailed that one. Lets get working on making that sandwich!! I'll be first in line.

 

G

George P

TVWBB Member

• Mar 27, 2017

• #5

Looks great!

 

Cliff Bartlett

R.I.P. 5/17/2021

• Mar 27, 2017

• #6

We all owe a big thank you to Costco for carrying these babies. Looks terrific Andy.

 

Robert T

TVWBB Guru

• Mar 27, 2017

• #7

Great color on your brisket Andy! And so juicy. 8 to 5 I'm guessing you smoked it at a higher temp? Looks delicious!

 

A

Andy Erickson

TVWBB Pro

• Mar 28, 2017

• #8

Robert T said:

Great color on your brisket Andy! And so juicy. 8 to 5 I'm guessing you smoked it at a higher temp? Looks delicious!

Click to expand...

About 250 to 275 the entire cook. These prime briskets cook a lot faster I find than the other grades.

 

M

M Bailey

New member

• Mar 28, 2017

• #9

Looks great, Andy!

 

Dustin Dorsey

TVWBB Hall of Fame

• Mar 28, 2017

• #10

That brisket looks mouth-watering! Awesome bark!

 

Pat G

TVWBB Emerald Member

• Mar 28, 2017

• #11

Great looking brisket Andy!