Final Table Brisket

[Johnny Dangerr]

Nice. Good position for the probe. Emeril likes 145 in the center. I will do some Soo Vid attempts soon.

Enjoy............

[NannySlayer]

Yessiree!! Thanks you!!!

[El Coyote]

Yessiree!! Thanks you!!!


[ATTACH]337929[/ATTACH]

Hmm your meat looks great NS!!

[Rweber]

Sounds good

[TimH]

I'm sold on giving this rub a try! We cook our briskest the same otherwise. Have two briskets, chicken and some sausage to put on the pit this weekend.

[Bowtech Shooter]

was anyone able to find the savory at the store? i have been looking around and cannot find any.

[Wanderingchef]

Central market here in Austin has it in the bulk spice section

[waterdog]

congrats nanny! looks great

[Woody6383]

Sounds delicious, I'm going to have to try it.

[Gom]

This has my changed my thinking about how to do a brisket, This time around it will be fat side DOWN and NO FOILING. Just have 1 question for some of you: I usually load smoker with 1 brisket, some ribs, sausage. This time around I thought I would do 2 briskets alone. Anybody ever had luck freezing the 2nd smoked brisket whole for a later get together? Brisket is a sacred food of the Gods for me, I don't want to mess the 2nd one up!

[Specktackulure]

Freezing is fine I do it all the time!

Jeff

[miller7719]

thanks i will try that

[bps3040]

Has anyone tried this with a Bradley electric smoker? I do not want it to dry.Sounds like I should smoke on Bradley 1/2 the time and then move it over.Thanks for any help

[Talon]

Savory

I found Savory at our local Walmart this is how it came

[boomer453]

190-195 internal is what your looking for if you want to slice it, if your going to pull it for sandwiches cook it to 200-205 and it just falls apart.