-1 below zero Brisket

[WCTaxidermy]

I thought I would do up a Brisket for Sunday football.  Prepared the 14 pounder Saturday night and put it on the Rec-Tec Saturday at 10:30.  Checked the temperature and it was holding steady at minus 1.  At that temp, it didn't take me long to put it on the grill and come back inside.  Made sure the grill temp was holding steady and went to bed.  The Brisket was a 14 pound choice full packer Brisket.  I used a 50/50 mix Alder and Pecan.

Here it is after a nights cook and ready to wrap and rest.
   


I seperated the point from the flat and made burnt ends out of the point.  Those are always a big hit and don't last long at all!



Sliced and ready for dinner with baked beans and rolls.  I'm stuffed.

[wafisherman]

 

[splitshot]

where did you get a pecan tree for the smoke?  I can just about smell that from Othello.   mike w

[sled]

Damn!  Looks Good!!!!

[Sandberm]

Good golly. Thats the most mouth watering thing Ive ever seen.

[WCTaxidermy]

where did you get a pecan tree for the smoke?  I can just about smell that from Othello.   mike w

I have a Pellet grill so they were Pecan pellets.  I love using Pecan on meats and poultry.  Othello is not that far away.

[Blacklab]

Nice eats and ring 

[WCTaxidermy]

Thanks everyone.

[yakimarcher]

Looks tasty, I think I'm going to do a pastrami this spring

[Curly]

Good golly. Thats the most mouth watering thing Ive ever seen.

 

I'm wanting some BBQ about now. 

[Blacklab]

Looks tasty, I think I'm going to do a pastrami this spring

JUST DO IT!
Cause your gonna hate yourself for waiting till spring 

It's that good an easy

[Kc_Kracker]

nice smoke ring, thats all i gotta say brother 

[nw_bowhunter]

nice looking brisket

[rasbo]

how does envy look n me?   Good looking eats there