R Ryan Burger TVWBB Member Apr 2, 2018 #1 https://flic.kr/p/25FhXhU https://flic.kr/p/25FhV9q https://flic.kr/p/HBdjd9 https://flic.kr/p/G5Zg9X https://flic.kr/p/HBddeq https://flic.kr/p/HBcYAd https://flic.kr/p/25FiaFw
https://flic.kr/p/25FhXhU https://flic.kr/p/25FhV9q https://flic.kr/p/HBdjd9 https://flic.kr/p/G5Zg9X https://flic.kr/p/HBddeq https://flic.kr/p/HBcYAd https://flic.kr/p/25FiaFw
R Ryan Burger TVWBB Member Apr 2, 2018 #2 Started with a 15lb packer. Smoked at 225ish til IT hit 170. Split point from flat, wrapped flat in butcher paper and panned point. Cooked point to tender and flat to 205.
Started with a 15lb packer. Smoked at 225ish til IT hit 170. Split point from flat, wrapped flat in butcher paper and panned point. Cooked point to tender and flat to 205.
Bob Correll R.I.P. 3/31/2022 Apr 2, 2018 #8 Looks great Ryan! FYI, you can put up to 10 pics on one post:
Cliff Bartlett R.I.P. 5/17/2021 Apr 2, 2018 #9 Outstanding brisket cook Ryan. Bet those Burnt Ends were tasty too!
R Ryan Burger TVWBB Member Apr 2, 2018 #10 Cliff Bartlett said: Outstanding brisket cook Ryan. Bet those Burnt Ends were tasty too! Click to expand... They were. Put the drippings from the pan through a fat seperater and mixed it with a little bbq sauce. Glazed them and 30 more minutes on the smoker.
Cliff Bartlett said: Outstanding brisket cook Ryan. Bet those Burnt Ends were tasty too! Click to expand... They were. Put the drippings from the pan through a fat seperater and mixed it with a little bbq sauce. Glazed them and 30 more minutes on the smoker.
BFletcher TVWBB Platinum Member Apr 2, 2018 #11 Thanks for sharing this with us, Ryan! It looks beautiful.