Tuesday night brisket practice

[Benji Chong]

Marinated on Monday night and threw it on the WSM around 645pm Tuesday night when i got home from work. Temps mostly stayed between 285-300 but at the end the temps started to spike past like 320 which I had a hard time bringing back down. Surprisingly this thing reached 195-200 and probe tender after only about 6 hours. I separated the point and flat, cubed the point n put back on smoker, let the flat rest a bit then wrapped in foil and a towel and threw it in the microwave to hold. Burnt ends were awesome. About 2 hours later came back and sliced the brisket. Yum!

 

[P. Mack]

Looking good Benji!

 

[Cliff Bartlett]

Looks great, Benji

 

[Tony R]

Well done my friend.
Thanks again for the cigars.

 

[Enrico Brandizzi]

Looks great. Complimenti!

 

[Bill Schultz]

Nice job Benji

 

[Brian Johnson]

Looks awesome Benji! All these recent brisket posts have got me hankering to try another one myself. My problem is that I just don't have the time right now. Oh well, at least I can live vicariously through you!

 

[John Solak]

Looks like you mailed it, well done!!

 

[Brian Dahl]

Like the garlic spiking!

 

[Mark R (LR)]

So THAT'S what that is. I like it! I got a practice brisket today to smoke this weekend. I think I'm going to borrow your garlic spiking idea.

 

[Benji Chong]

So THAT'S what that is. I like it! I got a practice brisket today to smoke this weekend. I think I'm going to borrow your garlic spiking idea.

HAH yea, i'm a sucker for garlic! I cut little slits in the meat and shove smashed cloves in, probably used maybe 15 cloves in total or more.

Thanks everyone!

 

[Rich Dahl]

Looks really good and I like the garlic thing!

 

[RJ Banks]

Looks like you nailed it.

 

[russ olin]

Brisket is spot on!