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  1. 09-07-2015, 20:26 #11
    DenverGP
    DenverGP is offline
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    Very nice looking turkey, and those cakes look awesome.

    Got up extra early today to start a brisket. This was 1/2 of a packer. This half included the flat and the point, probably around 7-8 pounds.

    Brisket was on the smoker by 6am. Wrapped tight in butcher paper around noon @ 165F. Came off the smoker at 4:30pm @ 200F, then rested an hour before slicing. My most successful brisket so far. Slices held together under their own weight, but pulled apart with the slightest pull.



    Neighbors came over, they brought the beer and baked beans. We also made up a batch of ABTs to hold us over until the brisket was done. There were no leftovers :-(
    Last edited by DenverGP; 09-07-2015 at 20:28.
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