My first try at a brisket turned out way better than I expected. 
Looks great, good job! I’ve tried a brisket only once and it was a disaster. I planned on having it for a late lunch this past summer. Filled the hopper with hickory/mesquite blend and put it in my Pit Boss at 10:00pm the night before. Woke up at 6:00am to discover at some point during the night the power had a hiccup and shut off the smoker. Had to toss an $80+ piece of meat right in the garbage, what a waste.
I always thought that it took 12+/- to smoke a brisket (this one was 10 lbs), but this one achieved a 205* internal temp in 7 hours cooking at 250*. I’m learning as I go and got the recommendation from a friend that cooks a lot of briskets for events that 225* might be better, but he said I was on the money with the internal temp.
Somehow I managed to choke this down. Hickory/mesquite smoked Spencer Roast (boneless prime rib), roasted broccoli and mashed taters along with some au jus and zippy horseradish.
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It’s my friend Waylen’s 80th birthday today and we had a big celebration at church. Made the old codger a cherry cheesecake.
That looks fantasticMy first try at a brisket turned out way better than I expected.
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Okay I’ll bite. Maybe I’m being a dolt and the only one not getting a joke here.
So what’s the worlds best cheese?
Cougar Gold.Okay I’ll bite. Maybe I’m being a dolt and the only one not getting a joke here.
So what’s the worlds best cheese?
