1st Brisket in years

Don

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I will be putting a 20 pound prime brisket on after work today.
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Don

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Pictures say it all. But was on the smoker for just over 24 hours( till probe tender). Wrapped about 10:30 Friday night at about 155° in peach paper. Went to bed, up at 6:30 and checked on meat, about 180°. Off at about 2, about 200° and wrapped in foil and towels till 5. Poppers went on after brisket. Bacon drizzled with maple syrup.
 

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ANT0407

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Pictures say it all. But was on the smoker for just over 24 hours( till probe tender). Wrapped about 10:30 Friday night at about 155° in peach paper. Went to bed, up at 6:30 and checked on meat. About 180°. Off at about 2 and wrapped in foil and towels till 5. Poppers went on after brisket. Bacon drizzled with maple syrup.
Very nice! A perfect brisket is always worth the wait.
 
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