16lb Brisket cooked low and slow

[Mike Sampson]

My friends put on an event called Ham Jam, and asked me to fix a brisket this year. Came out pull part tender...awesome!!! Trimmed, injected with beef stock, rubbed down.....Smoked for 5 hrs, rapped for 6 hrs with more beef stock, and unrapped for another 5 hrs....rest for another 3 hrs.

 

[Tony R]

Nicely done Mike!!

 

[Kurt]

Oh myy looks great

 

[Paul Kastner]

Welcome to TVWB. Great looking hunk of meat!!

 

[Carlos Lopez]

Nice looking brisket!!

 

[James Lake]

Where are the plates? Very nice cook!

 

[MikeD125]

Nice, welcome to the no life club....

 

[Mike Coffman]

Great looking brisket and welcome to our insanity Mike!

 

[Gary H. NJ]

Great brisket Mike. Sounds like a good day for everyone.

 

[John Solak]

Very nice!!

 

[NeilH]

Nice looking meal.

 

[Mike Cosgrove]

That's success for sure.

 

[Matt Gard]

Nice looking brisket. So are you going to have to change the name of the jam from ham?

 

[Andy Beers]

Looks delish

 

[Mike Sampson]

Ha, I know...we had a good laugh about that !

 

[RogerS]

Nice Mike...hope my 1st Brisket turns out half as good. Awesome cook

 

[Jim Lampe]

Hey Mike, you cookin' that on one of those brinkthings?
looks good tho'....

 

[Wolgast]

Looks tasty! And a warm welcome!

 

[Mike Sampson]

Ha, no those other smokers were my friends. I use a WSM, and they were feeding their smokers all night.

 

[Michael C.]

I want some brisky!!!!! Looks great!!!!!