Finished Brisket Picture

[Jason Duhamell]

Brisket is done and it tastes great. It took 10 1/2 hours to an internal temp of 190 with apple and hickory. I know the appearance isn't the best but it tastes great. The WSM stayed at temp the whole time. I would call it a success.

http://img.photobucket.com/albums/v318/jman1972/cookingpictures008.jpg

Jason Duhamell
Smokey J's BBQ

 

[K Kruger]

I would call it a success too. The appearance is fine--looks delicious. Shoot for thinner slices next time and see if you prefer that. Looks like a great dinner to me.

 

[Brian J]

mmm. that looks tasty. great job.

how big was the brisket and was it the flat or the whole thing?

 

[Chris Finney]

As Kevin suggested... go for thinner slices next time.

Looks good.

 

[Rick Kramer]

Way to go jman! Looks like you're having a lot of fun with that new WSM. The end results look pretty good too.

Could you have possibly been practicing slicing the brisket "competition style", hence the thicker slices? How did they do in the tug test?

Rick

 

[dave caston]

look great. what size brisket did you smoke? good smoke ring on the meat.

 

[Joe McManus]

Gotta get me some briskets.

Looks great Jason. Have you talked you partner into getting a WSM yet?

Have you gotten the brinkman charcoal pan for the water pan yet?

Joey Mac

 

[Jason Duhamell]

it was a 12 pound brisket and joe I haven't talked casey into a WSM yet I think his attitude is if I have one why does he need one, and still usuing the WSM water pan I have a brimkmann smoker but the charcoal pand has a hole in it

Jason
Smokey J's BBQ

 

[Tony Hunter]

Wow! That brisket looks awesome! Great job!

Tony