FEEL LIKE BRISKET TONIGHT!

[Spinaker]

Love to hear this!

[Denny O]

Nice cook!

Thank you very much to all of you Chefs for the likes!
Actually it ended up being the best I've done to date!

[Donw]

Nice cook!

[Denny O]

Arsenlael Thanks for the "Like"!

[Denny O]

It really surprised me that it was already soft butter probing when I thought I should check it @ 192 degrees! Done!! It really turned out to be of the best that I've done over the many years. SWMBO and me (meaning our tummies) were pleased.

[Denny O]

Sorry, I got bombed with work and other, here are the finished pics.

[HawkerXP]

+1

[willxfmr]

Sounds like you have a solid plan. Can't wait to see pics of the finished results!

[Denny O]

I have a couple of visuals
the first it is all rubbed down just before it is headed into the smoke



and the second one is the beef fat rendering into talo.

[Denny O]

Well actually for din din tomorrow.


Not sure if it was here on a thread that I picked up on the "Lobel’s of New York" brisket with dry rub and mopping sauce, maybe yes/no?

Any hu, I picked up a prime packer from Sams in July last year. 17 lb-6 oz. Price was missed marked as I can’t believe even here a prime during the heat of last summer would have briskies below $3/pound.

I saw a recipe above for briskie and thought what the L, and Y not. Dry rubbed using Lea and Perrins for a binder and had the smoker started @ 9pm. Put the brisket in @ 9:35. Going to mop it every 45 minutes to an hour early on then use the talo that I am rendering for a splash or two till I wrap in in butcher paper that will be smeared with the talo till probe tender.

It’s 11:30 and the lids are already heavy!

Wish Me Luck!