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Author Topic: Belated Valentines Day Brisket  (Read 3040 times)

Offline WCTaxidermy

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Belated Valentines Day Brisket
« on: February 15, 2013, 06:03:53 PM »
I BBQ'd up a 17 pound full packer brisket for Valentines day dinner but decided to do an all night cook that night, so we had it a day late.  It was worth the wait.  Thought I would share some pic's with you.
Trimmed and Rubbed ready for the Pellet Stove.

Internal Temp at 165 ready for wrapping.


Up to temp and Ready for a 3 hour rest.


Sliced up and ready to eat!



There were just enough left overs for a few sandwiches for fishing.  :chuckle:






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Offline Kc_Kracker

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Re: Belated Valentines Day Brisket
« Reply #1 on: February 15, 2013, 06:27:34 PM »
bakes beans on the side, great choice, I love it! dangit now im hungry :drool:
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Offline whitey

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Re: Belated Valentines Day Brisket
« Reply #2 on: February 16, 2013, 12:18:51 AM »
Kc,
Looks like a very nice job on the brisket.
Im over in France and you have to go and post pictures like that. What a dog.. :dunno:
Let me see a horse steak or Kc's smoked brisket. Not a very hard choice.
Nice job Brother man. :tup:
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Offline Blacklab

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Re: Belated Valentines Day Brisket
« Reply #3 on: February 16, 2013, 05:22:00 PM »
Nice smoke looks great
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Offline WCTaxidermy

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Re: Belated Valentines Day Brisket
« Reply #4 on: February 17, 2013, 07:47:39 PM »
Thanks guy's, I love doing up them briskets.  Briskets and Tri-Tip's are my favorite.  John
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Offline RifleRidge

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Re: Belated Valentines Day Brisket
« Reply #5 on: February 17, 2013, 08:08:18 PM »
Quote from: Kc_Kracker on February 15, 2013, 06:27:34 PM
bakes beans on the side, great choice, I love it! dangit now im hungry :drool:

 :EAT: :whoo:
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Offline NWWA Hunter

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Belated Valentines Day Brisket
« Reply #6 on: February 17, 2013, 09:30:25 PM »
Been wanting to do that for a while. Do you have a recipie
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Offline WCTaxidermy

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Re: Belated Valentines Day Brisket
« Reply #7 on: February 23, 2013, 10:00:05 AM »
Quote from: NWWA Hunter on February 17, 2013, 09:30:25 PM
Been wanting to do that for a while. Do you have a recipie

Yes I do, it's a two day process and it is specific to the style of cooker/BBQ your using.  Thanks for the compliments guy's.
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