Friday brisket

[Terry - bbqking]

Picked this up on sale last week at Fry’s. Seasoned with course black pepper, and Killer Hogs BBQ seasoning. Put it on Thursday evening at 11pm, set it on Smoke Boost for 4 hours. Then at 3am set to 225. Wrapped in foil when it stalled st 155-160 Just pulled it off at 1pm. It was probing very tender all over. Flat said 198, middle 197, and the point was at 201. I will add more pics when I cut it up. It’s resting in an ice chest, wrapped in towels, for a least 4 hours.

 

[Bruno]

I’m sure that’s going to be delicious.

 

[ChuckH]

After its done resting, I would not say no if you was to cut me off a couple of big hunks, both point and flat please.

 

[Cliff Bartlett]

I do believe you're nailing it Terry. Nice photos too.

 

[Michael Richards]

I can't wait to see the final photos!

 

[Terry - bbqking]

Too much pepper. Still really good!

 

[Bruno]

Looks good. Probably a little like pastrami with all that delicious pepper!
Nice smoke ring!!

 

[James H]

Last shot is MONEY! Nice job!