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[Canadian John]

This isn't today's but here are a couple from previous HF.  Bark does suffer a bit but still good.


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That is textbook perfect!

[DMAXNAZ]

I would love to have a brisket come out looking that good!

[wilpark]

Thanks for all the comments and encouragement.

Love this thing of ours.

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[bregent]

Didn t get pictures.  Point was terrific but the flat was meh. Maybe a friend too pics of the brisket. But overall not my best work.

Taste was where I want it but overall tenderness I wasn't very happy with.

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I'd try again but lower to around 300. It will still cook fast but you'll get better bark and more time for the connective tissue to break down.

[wilpark]

Didn t get pictures.  Point was terrific but the flat was meh. Maybe a friend too pics of the brisket. But overall not my best work.

Taste was where I want it but overall tenderness I wasn't very happy with.

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I'd try again but lower to around 300. It will still cook fast but you'll get better bark and more time for the connective tissue to break down.

I may have to give that a go. Or just do two briskets for the points and the flats for smoked brisket chili.

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[silverbullet]

Didn t get pictures.  Point was terrific but the flat was meh. Maybe a friend too pics of the brisket. But overall not my best work.

Taste was where I want it but overall tenderness I wasn't very happy with.

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I wonder if the tenderness would improve if one went H & F using a waterpan?

[Bentley]

The photo above the bend photo, the fat looks pink, the piece of meat in the bend photo, the fat looks normal and the meat looks like it is pink or a medium (145° IT) cook temperature to me.  Obviously a trick of the photos...

[wilpark]

The photo above the bend photo, the fat looks pink, the piece of meat in the bend photo, the fat looks normal and the meat looks like it is pink or a medium (145° IT) cook temperature to me.  Obviously a trick of the photos...

Never noticed it before.  I may have played a little bit with some photo effects. But the ITs were at minimum 205 at thickest part of the point 

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