Thanks, it’s looking pretty good so far.Some folks in San Antonio are gonna be eating good this weekend.
Looking real good.About 155 degrees now and looking pretty good. Temps probed a few degrees higher in the point that I have not protected as much with drip pans so working as planned.
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Ya think that brisket is big enough for both of us? Let me know there is a nice airport only 7 miles from my house!Larry, if I can find the keys to my gulfstream, I’ll pick you up!
Darian, that is really a fine piece of dinner right there!
I just popped a 7# flat in the crock pot with onions and so on, in about ten or twelve hours it should be ready to come off and go in the fridge! I have a three pound one that will go in the pot when the big one comes out.
If there are enough sides, probably!Ya think that brisket is big enough for both of us? Let me know there is a nice airport only 7 miles from my house!
Strong work! Looks great!Thanks for all the kind words. Wrapped in butchers paper about midnight and pulled it off about 2:30am. Let it rest about 30 minutes then iced it down in a cooler.
Sliced off about 6” on the flat side then vacuumed sealed the larger hunk. All signs look good so far. Sliced up the 6” section of the flat and vacuumed it as well and tossed into the freezer for later. Just a couple photos this morning. Slices real nice cold and no juices lost.
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