russ olin
TVWBB Platinum Member
Here we are a few hours in with our prime brisket. Color looks guud. Temp was @ 145-150 range. Gotta ways to go.
Through the miracle of time we hit 160 & wrapped in paper then foil around the paper to speed up the BBQ.
11 hours later we hit 198 & pulled the brisket off the Hasty Bake.
Sliced off the point, juices are everywhere. And holy smoke ring! As you can see.
The wife made home made buns & I piled the brisket on. So tender & guud.
I used a couple chunks of cherry & mostly pecan on this cook. A note on pecan wood, I like it more all the time that I use it.
More mild than hickory & a wonderful smell as it cooks.
Thanks for looking at my BBQ cookin'. We will be having briskey leftover tomorrow. Going to be guud.
Through the miracle of time we hit 160 & wrapped in paper then foil around the paper to speed up the BBQ.
11 hours later we hit 198 & pulled the brisket off the Hasty Bake.
Sliced off the point, juices are everywhere. And holy smoke ring! As you can see.
The wife made home made buns & I piled the brisket on. So tender & guud.
I used a couple chunks of cherry & mostly pecan on this cook. A note on pecan wood, I like it more all the time that I use it.
More mild than hickory & a wonderful smell as it cooks.
Thanks for looking at my BBQ cookin'. We will be having briskey leftover tomorrow. Going to be guud.