Brisket 2015

[ChuckO]

I do not know why it's done so soon... but the probe slides thru like it's going in melted butter...

Now is there any surprise that if anyone is going to come up with a novel cook, that it would be Mr. Lampe?

Looks fantastic Jim, can't wait to see the sliced photos

 

[Robert-R]

Fantastic cook there!
X2 on the sliced pix request.

 

[Russell McNeely]

the temp peaked AND hovered around 325-335 for awhile....

That temp plus being wrapped is probably why it got done so fast (in my non-expert opinion). Looking forward to sliced pics as well. Looks great so far!

 

[J Brouwer jezza]

Plate plz Jim

 

[Ed M.]

Good lookin' brisket, Jim! Looking forward to some sliced pics.

Go Wisconsin!!

 

[Bob Correll]

Jim's probably wrapped up in the WI/AZ game at this time.
I've been following his cook here, and we've talked on the phone a couple of times today.
The last time was after the brisket was cooked, and he said it is.................
Sorry, I'll let him tell how it turned out.

 

[Miguel M]

Great looking cook Jim! As always, love the pics!

Interesting, my Stubbs briqs come in a brownish bag. Different coals or same thang?

 

[ChuckO]

Jim's probably wrapped up in the WI/AZ game at this time

To bad he's not watching the SF / Seattle game....He could be posting sliced pictures and celebrating the Giants win (they were down 4 going into the 9th)

 

[Luke P]

Love following this, Jim.

How long did you expect the cook to take? Was dinner ready 12 hours early?

 

[Jim Lampe]

Miguel, same stuff, new bag... I think
Sorry Chucko, there was only ONE game being played tonight (as a True BADGER Fan).
and Luke, I expected this thing to cook at least an hour a pound (8+). Took only six.

no smoke ring....

but boy oh boy....

...was this beef wonderful!!!

Thanks to everyone for viewing! Greatly Appreciated!!

 

[Ed M.]

Outstanding, Jim!!

Save me a slice or six!!

 

[Bob Correll]

Finally we get to set it sliced.
Beautiful brisket Jim, Aaron would be proud!
Congrats on the win too!

 

[ChuckO]

That is a mighty fine brisket, looks very tasty

 

[Tim McCann]

Brisket looks great Jim!

 

[Dustin Dorsey]

I'll have a slice of fatty! Nice work!

 

[Morgan C.]

Looks nice Jim!!! Good work!!

 

[Cliff Bartlett]

That was one spectacular brisket cook Jim! My hats off to you. Beautifully displayed from the first pic of untrimmed brisket to that gorgeous plate shot at the end. And a Wisconsin win to boot!

 

[M Crooks]

How long did you let it rest before slicing?

 

[Tyson]

Looks fantastic. I found I get a better smoke ring fat cap up or the fat absorbs it. So I think that's why. I'm no expert.

 

[Enrico Brandizzi]

It looks delicious from here Jim!