Brisket

[Dwain Pannell]

Wally World Choice. 350°F over Lump for 5 hours. A little Black's rub and S&P.

 

[Cliff Bartlett]

Super looking Briskie Dwain!

 

[JRAiona]

That looks awesome Dwain.

 

[Rich Dahl]

Fine cook there Dwain.

 

[Barb D]

Awesome job Dwain.

 

[Robert-R]

Now that's some good looking brisket right there. Good job!

 

[Maclane Jones]

Looks good how did it taste did you let it rest?

 

[Dustin Dorsey]

That's some beautiful brisket!

 

[Enrico Brandizzi]

Dwain that brisket looks reaaly tasty.

 

[CaseT]

Great looking brisket! nice smoke!

 

[Dwain Pannell]

Looks good how did it taste did you let it rest?

Well, let's just say I am a member of the clean plate club... yes, it was very good. I did let it rest laying out on the cutting board while I finished cooling a Irish Red Ale, racked it to the fermenter, pitched the yeast, and got it put away in the ferment chamber (about 45 min).

 

[russ olin]

Spot on brisket Dwain. Great color too!

 

[ChuckO]

Another amazing Brisket by Dwain. Nice crust, nice smoke ring, looks juicy. You killed it