Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

SnP'd SnS'd Brisket...chopped....

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    SnP'd SnS'd Brisket...chopped....

    Little 10 pounder to chop up. Got it going at 0430. 10 hours in she was well barked and ready to wrap. Internal was 152. I was running 225, amped the Auber up to 275 when I wrapped. It got there in no time.

    I got 3 hrs 30 minutes at 275. It dropped down to 260 at 13 hrs 30 minutes and she was done.

    Buns, little sauce to moisten things up....

    Click image for larger version

Name:	P1010052.JPG
Views:	138
Size:	140.1 KB
ID:	110431 Click image for larger version

Name:	P1010055.JPG
Views:	140
Size:	185.1 KB
ID:	110432 Click image for larger version

Name:	P1010056.JPG
Views:	142
Size:	140.6 KB
ID:	110433 Click image for larger version

Name:	P1010059.JPG
Views:	139
Size:	160.8 KB
ID:	110434 Click image for larger version

Name:	P1010060.JPG
Views:	138
Size:	195.1 KB
ID:	110435 Click image for larger version

Name:	P1010061.JPG
Views:	138
Size:	184.9 KB
ID:	110436

    #2
    Nice!

    Comment


      #3
      That looks awesome!

      Comment


        #4
        I just dumped the B & B in, way too early to be stacking briquettes.

        Salt and Pepper wasn't bad, but I prefer the Big Bad Beef Rub. Leave the Salt and Pepper for the steaks.

        Comment


          #5
          The Brisket King has struck again...looks great Jerod Broussard I also have a 10lber that I'm doing this weekend. Never had chopped brisket before so I just might chop that baby up.

          Comment


            #6
            DWCowles, Jerod Broussard, You Fellas are Intiminating this old Country Boy, I think I will start buying Left Overs from Famous Daves! Dan

            Comment


              #7
              Wait, Jerod Broussard is eating his own brisket?

              Comment


              • Ernest
                Ernest commented
                Editing a comment
                It's from a cow but you know what I mean...

              #8
              I use a 12mm grinder plate and try to feed flat with point.

              Brisket Syndicate knows what I am talking about. He's done PLENTY.

              It was a pretty good Select. Not being too thick made it not so bad.

              Comment


              • Brisket Syndicate
                Brisket Syndicate commented
                Editing a comment
                That grinder makes it too easy. Good looking cook Brother!

              #9
              Looks awesome as always.

              Comment


                #10
                Wow. Looks guuuuuud!

                Kathryn

                Comment


                  #11
                  Jerod Broussard Click image for larger version

Name:	image_13022.jpg
Views:	50
Size:	110.6 KB
ID:	110697

                  Comment


                    #12
                    Uh oh, DW found the pixel increase in Microsoft Paint!!!!

                    Comment


                    #13
                    Jerod Broussard = Briskethead. The Brisket master.😎

                    Comment


                    • Jerod Broussard
                      Jerod Broussard commented
                      Editing a comment
                      Wannabe, wannabe....

                      But trust me, nothing hooks people like chopped brisket sammiches, especially if you get them things barked up plenty. Bark with every Bite.

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  Yes
                  ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                  /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here