Brisket done our way

[Tony R]

This Sunday we smoked a brisket point. So here it goes.

Got the wsm ready with hickory chunks

Point was seasoned with salt, pepper, onion and garlic powder

The wsm settles at 265... So I left it alone.
Water in the pan....disregard the chuck roast in the side that's for something else

My BBQ and grilling partner. I found this pic under my BBQ pics so I'm assuming she took it when we were outside cooking.

After 6 hours it was done. @ 195 started to check for tenderness. 199 it was perfect.

I have seen guys do this before I'm guessing is to show it's done perfect?

We found this bread that had cheese,garlic, jalapeños baked in... Maribel lightly toasted them.

Plated with a little North Carolina sauce and my moms veggie recipe.

Thanks for stoping by

Tony and Maribel

 

[Mike Coffman]

Fantastic looking brisket and side Tony!

 

[Luke P]

Tony, that is a gorgeous piece of moist meat! You've even outdone yourself.

Also...don't tell a man to disregard a chuck roast! Whatcha got going on there?

 

[Jason Noble]

Wow that brisket looks moist! Great looking sandwich and veggies.

 

[Tony R]

Tony, that is a gorgeous piece of moist meat! You've even outdone yourself.

Also...don't tell a man to disregard a chuck roast! Whatcha got going on there?

It's for the throwdown.

 

[Phil]

Tony that Brisket looks brilliant, good bark n smoke ring.

 

[RogerS]

Tony and Maribel another excellent cook. Thanks for sharing

 

[MikeD125]

Nice looking point.

 

[Paul Kastner]

Now this is just bragging. Love it!!

 

[Dwain Pannell]

Man, I wish I could find a point for sale around here. Looks sooooo moist and tender. I love brisket point.

I figured what that chuck was for -- can't wait to see your entry.

 

[James N]

Excellent looking brisket could go for a sandwich or 3 right now.

 

[Luke P]

It's for the throwdown.

Sorry, man! Didn't mean to let the competition see what they're up against

 

[Jak Stepan]

Great brisket and cook tony. Real moist and juicy.

Don't lift the lid...

 

[Alan F]

I have seen guys do this before I'm guessing is to show it's done perfect?

That's usually done with the flat because it's leaner. You rendered the point's fat perfectly. Great job.

Did you get the point at a butcher shop?

 

[Tim Gray]

Looks great

 

[Tony R]

I have seen guys do this before I'm guessing is to show it's done perfect?

That's usually done with the flat because it's leaner. You rendered the point's fat perfectly. Great job.

Did you get the point at a butcher shop?

I got it from Walmart.
I did the flat on this cook.
http://tvwbb.com/showthread.php?48349-Your-tostacos-are-served

 

[Dean V]

Juicy and tender looking. Very nice.

 

[SE Davis]

Excellent sammie Tony!
Scott

 

[Robert T]

Perfect. Now I'm really fired up for my annual Super Bowl brisket. Hope mine turns out that good!

 

[John Solak]

Wow that looks good!!! Did you buy the point by itself or was it part of a packer?