erik6bd Posted November 14, 2017 Report Share Posted November 14, 2017 Did a packer brisket 16 pounds before trimming. Stuck the probe in the point wrapped in butcher paper at 160 degrees took off at 200 degrees point was great flat was good but a touch dry towards the end. Sent from my SAMSUNG-SM-G935A using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 14, 2017 Report Share Posted November 14, 2017 Looks delishOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 14, 2017 Report Share Posted November 14, 2017 erik, I see you will have lots of very fine eating from your brisket cook. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted November 14, 2017 Report Share Posted November 14, 2017 amazing brisket, amazing board 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 14, 2017 Report Share Posted November 14, 2017 Next time, use the flat for your temperature monitoring and put the point back on for burnt ends after the flat is done. Just sayin'. Quote Link to comment Share on other sites More sharing options...
erik6bd Posted November 14, 2017 Author Report Share Posted November 14, 2017 Next time, use the flat for your temperature monitoring and put the point back on for burnt ends after the flat is done. Just sayin'. That would be the planSent from my SAMSUNG-SM-G935A using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted November 15, 2017 Report Share Posted November 15, 2017 Quote Link to comment Share on other sites More sharing options...
