Quote:
Originally Posted by GreekGodX
I smoked a brisket on Father's day. The key is going to be not to take it off until you can put in and take out a temperature probe like it is butter. I had mine internal temperature at 205 for over 1.5 hrs before it was tender enough. Make sure it gets enough time to rest after the cook too.
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Somehow I missed this post and failed to heed its advice.
Here's the packer trimmed up. As you can see my knife work needs some work.
All rubbed up and put onto the smoker
Removed and ready for a rest:
The flat sliced up:
