First PBC Brisket

[MossyMO]

Pretty impressed all in all with the hanging method of smoking a packer brisket! About 9 pounds trimmed and seasoned with Steak & Brisket seasoning.


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Pulled at 160º to wrap in foil.


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At 201º pulled and cooler rested for an hour.

Very Tasty!



Thanks for looking!

 

[Retired-Guy]

Briskets are the bomb! Nice job!

 

[BBQBluesMan]

Looks great as usual!

 

[Crankn]

Great I've been thinking of making one this summer. Now I must. Thank You

 

[jpv]

Looks fantastic. I need to try one this summer also.

 

[luvcatchingbass]

Nice job. I have wondered about hanging a brisket before. Planning on doing one on the new smoker in a couple weeks.

 

[scrotcaster]

i would hate to be your neighbor,, I would be drooling all the time from the smell

 

[MossyMO]

Brisket sandwich on Texas toast with griddled onions and horseradish sauce.


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[NodakBuckeye]

Food porn

 

[Crankn]

What a masterpiece sandwich yum.;:;bowdown

 

[luvcatchingbass]

That right there is our favorite way to eat leftover brisket in our house. Normally on the day I make brisket a couple homemade beer breads are made.

 

[MossyMO]

Brisket, Swiss Cheese, Texas toast and mushroom sauce.... the assembly process on the griddle.


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I'm thinking we could live on brisket sandwich's, this was so good!