Saturday Brisket

[Mark Ritter]

Looks fantastic!

 

[Chad M.]

Outstanding! Looks perfect. Nice job.

 

[Bob Correll]

I think all of the superlatives have been used up by others, so I'll just say:

WOW Ed!!!!!

 

[Adam Terhune]

Ed I've never attempted brisket...after looking at this cook I'm not sure I'll even try. That just looks too good!!

 

[Daniel Nova]

Very nice, that looks incredible.

 

[Jon Des.]

Thanks Jim. I ran the WSM at around 300 (give or take) for the cook. But this is the reading from the factory top mounted therm. Not sure how accurate that is.

Well done Ed! I'm with you that HH is the way to go. Also, as long as your thermometer is consistent from cook to cook and you turn out 'que like this, then it really doesn't matter if it's right! (Unless you are baking a cake, I guess).

 

[Andy Beers]

I've never seen one better, I bet it tasted fantastic to

 

[Ronnie Ashlock]

Got a nine-pounder on the WSM at the moment, and if I even get in the parking lot of the ballpark of your beautiful brisky, Ed, I'll be more than happy. Job well done, sir!

 

[BradH]

I still haven't tried a brisket, but pictures like yours are pushing me to try soon.

 

[Wolgast]

Perfect is the word! Plain PERFECT!

 

[James H]

Abolutely stellar!

 

[Mark B]

That flat looks nice and moist. Great job.