Brisket

[Andy Erickson]

Smoked a 12 pound brisket on Saturday. Used three hunks of Oak and one hunk of Hickory for smoke. Put it on around 8 a.m., wrapped in butcher paper at 1 p.m. and it was off the smoker by 5 p.m. Let it rest an hour and ate at 6 p.m. Turned out really good.

 

[Kevin L (NKY)]

Nice looking brick Andy nice bark. That shot of the meat laying over the knife is what I want for my sandwich.

 

[Rich Dahl]

Nice cook, that slice looks perfect.

 

[Barb D]

Andy, all I can say is you nailed that one. Lets get working on making that sandwich!! I'll be first in line.

 

[George P]

Looks great!

 

[Cliff Bartlett]

We all owe a big thank you to Costco for carrying these babies. Looks terrific Andy.

 

[Robert T]

Great color on your brisket Andy! And so juicy. 8 to 5 I'm guessing you smoked it at a higher temp? Looks delicious!

 

[Andy Erickson]

Great color on your brisket Andy! And so juicy. 8 to 5 I'm guessing you smoked it at a higher temp? Looks delicious!

About 250 to 275 the entire cook. These prime briskets cook a lot faster I find than the other grades.

 

[M Bailey]

Looks great, Andy!

 

[Dustin Dorsey]

That brisket looks mouth-watering! Awesome bark!

 

[Pat G]

Great looking brisket Andy!