tinyfish Posted November 1, 2015 Report Posted November 1, 2015 The wait is over. The brisket brined for 12 days. I cooked the brisket indirect at 225f with sugar maple for smoke. Brisket rubbed and ready to cook. The bark is set and ready to wrap in butchers paper. All cooked and ready to slice and have a look at the bark. I probed the brisket at 194f and it was ready. It was probably ready sooner since the first few inches of the flat fell apart. The taste was perfect.
MacKenzie Posted November 1, 2015 Report Posted November 1, 2015 tinyfish, that brisket sure looks tasty, what a great cook and the best news is that you will get to enjoy it for a few more days. Now all you need is some rye bread and a little cheese for the best sandwich ever.
CeramicChef Posted November 2, 2015 Report Posted November 2, 2015 Tony, those are some KILLER money shots! Great cook. Kudos!
Poochie Posted November 2, 2015 Report Posted November 2, 2015 Nice looking brisket, tiny. You'll have some yummy sandwiches this week!
tony b Posted November 2, 2015 Report Posted November 2, 2015 Serious! I know that it tastes awesome, too!!
tinyfish Posted November 2, 2015 Author Report Posted November 2, 2015 Ok, gotta try that one... Robert I would recommend it Robert. I prefer doing my briskets this way now.
