Brisket on the smoker

Doing a #15 brisket for a function Mrs. Tex and I are going to tonight.
It’s been on since 5:30am. About 6 more hours to go.

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Keep the brisket, bring a bottle of wine!

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I’d be worried about it falling apart and landing in the coals.

That happened once. Until I learned the double hook trick.

Just pulled it at 198°. It was all jiggly like it’s supposed to be.

Wrapped it up and it’s off to rest for several hours.

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You didn’t mention what time we should be there.

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