British BBQ Society Forums

I'm going to try this next time, I have to rest on Sunday as I forgot about my sons belt promotion

So off the smoker by 11, sons thing at 12 eat at one

The better bark dose it for me, when I done pulled pork for my mate he was surprised the bark was not crunchy, foil ruined it :/


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What do you think the best temp to pull her off,
Have read 195f to 205f?


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Looks a good piece of meat to me, but I'm no Brisket expert!!

Thats a nice chunk of meat

From the grand experience of one. Poke it at 195f if the probe slides in with only a little resistance (oooh err) then it's ready else keep going and probe again in am hour or a few degrees

I put the brisket on at 8pm it was around 225-240F

Woke up at 6am looked at my Maverick and the internal temp was 207F

The bark was really good , separated the flat & point
Cubed up the point and the flat is now resting , internal temp was higher than I wanted but it only seems to be the edge's that are dry,

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[img]http://img.tapatalk.com/d/14/07/13/yve2yzyh.jpg[/img]

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I'll post more of the burnt ends and brisket when I serve up


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Burt ends
[img]http://img.tapatalk.com/d/14/07/13/arareqem.jpg[/img]


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Mmmmmmmmm

Even tho it was way over temp, the middle was so good.

Family do not eat beef, so took it in to work the lads loved it


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