The Brisket is on...


 
G

Garrett Rowe

TVWBB Member
Evenin' all.. I got my latest brisket on (been in the heat for about 30 min. now.). My brisket results thus far have been pretty hit or miss. Some good, some tough, dry, and inedible. This time I am using a 10# whole Exel (sp.?) packer from Wally World. Used Chris's Yum Yum seasoning, fat side down, approx 50/50 mix of hickory and mesqiute, temp is currently240 taken though the top vent. I plan to pull at 190- 197 in the flat, foil, rest, and see what happens. I don't care how many times I have to try, I'm going to learn how to cook a good brisket if it kills me!! Wish me luck.

Garrett
 
I also started making PP. It's now my Fav. The best thing I started doing was spraying apple juce on it. & then after it's pulled I add lot's of John Henry's Pecan Rub. MMMMMMMMmmmmmmmm

how's it lookin now?

-Smokem before it get's cold!!!!
 
Garrett

I wouldn't go past 190 in the flat. Just my two cents but everytime I get busy doing something and let it go above 190 it heats up too much during the foil and sit period.
 
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