Thank everyone. Love this place!
28# of brisket smoked
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Ted Frodyma gotta keep the mailman happy also!!
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mrobisr said in 28# of brisket smoked:
chippewa Looks great glad it turned out good. If you want to make it even easier on yourself next time since you do the Texas crutch method once you hit the 203-205f IT simply drop the temp in your smoker to 150f and let them rest for up to 12 hours and some say 24 hours and then it gives you the flexibility to pull them when the you or the guest or ready.
Thanks for the tip. I will have to try this next time. -
Looks good love the pas black bull
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beekeeper84 my first time trying and I was impressed!
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Craig Rice both have worked well for me
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kyle thanx!
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
chippewa - Nice!
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chippewa Love it when a plan comes together. Yay for you and all their participants.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
Jonathon You really need to stop picking on Tex_77, he is going to get a complex.
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