This weeks Brisket Slab

Lory Harrison · Jun 3, 2015

The rain and flooding in Texas is gone. Thank God!! That was a dangerous month.

Here's the brisket I bought last week for this weeks brisket slab, like I said before, in Texas we eat this almost daily and year round. This was smoked over mesquite wood for 12 hours and I pulled it off and wrapped in butcher paper. I do not use tinfoil, it inhibits the meat to breathe while it rests and I also like the smokey flavor.

I added wood every 1 1/2 hrs but I don't know the temp of the smoker or the meat. I don't know if the temp gauge it came with is accurate, I don't use it anyway. I started the fire at 630-7am put the meat on and went back to sleep for a couple hrs, it was 99 degrees outside, the fire held but then as the day gets hotter it eats up wood quicker.

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Baby backs were added 4 hours before the slab got pulled.

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Delicious as always, this slab hit the spot, should last 4 days.

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Thank you all for looking!!!

Jo Torez · Jun 3, 2015

Wow that looks awesome! Nice job!

Michael C. · Jun 3, 2015

Great price on your brisket! Brisky looks great too! Very tender and moist!! Great job!!!!

Bob H. · Jun 3, 2015

That looks too good to last 4 days at my house.

Robert McGee · Jun 3, 2015

Lory;
Nice work all 'round!

Keep on smokin',
Dale53 :wsm:

JRAiona · Jun 4, 2015

Awesome looking brisket.

Matt Rector · Jun 4, 2015

Brisket and Ribs, you're the man Lory! Looks awesome, and the price you Texans pay for Brisket, outstanding!

Steven P (Tupelo) · Jun 4, 2015

That is one beautiful brisket. Nice bark!

Barb D · Jun 4, 2015

WOW!!! That is outstanding the brisket looks so yummy. I'll take a plate anytime.

Rich Dahl · Jun 4, 2015

I Like the way you cook! Just do it and perfect results. I can tell that wasn't your first rodeo

Craig Alumbaugh · Jun 4, 2015

That looks mighty tasty

Cliff Bartlett · Jun 4, 2015

Very nice Lory! Brisket and ribs look perfect!

Kurt · Jun 4, 2015

That looks great

Kevin L (NKY) · Jun 4, 2015

Lori it looks as though you have this down and looking very well. I am with you on longer cooks i really do not use the temp probe as a cooking to be done tool as much as a how is my heat source doing. Do i need more coal or wood.
This cook really looks much better than anything i have been able to do, well done.

Chris Conro · Jun 4, 2015

Lory, you sure put out some mighty fine looking brisket!

Enrico Brandizzi · Jun 4, 2015

Wow! Brisket and ribs look perfect!

Lory Harrison · Jun 4, 2015

Kevin L (NKY) said:
Lori it looks as though you have this down and looking very well. I am with you on longer cooks i really do not use the temp probe as a cooking to be done tool as much as a how is my heat source doing. Do i need more coal or wood.
This cook really looks much better than anything i have been able to do, well done.

Thank you! That I eye also, the only coal I use is a mix of lump and kingsford to the chimney starter and then I add it to the mesquite or oak wood. After that, I just add a couple logs every 1hr 1/2 or 2. This is where I don't mind not having an offset because I like to add the wood and work with the lid fully open, the air hits my slabs or other meats and I add the wood, work with it to make it continue catching and I drizzle boozy cider or a little sauce over the slab and close it up.

Even in my Halfa Weber I do that. You should try it, just go on your experienced ability. It will give what you give. Let me know how great a slab you raise outta there!!