BigDaddy’s Buzzed Shop Builds, Beer, Smoking BBQ, Grilling, Cake an BS

Nope, have to take it a lot further or it’ll be dry. I probe mine, at the earliest, when they hit 195.

 

Also Pope Francis if ya know what I mean

 

The coolest recovery I've seen is a M88A1 Hercules picking up a M2A3 Bradley. Right into the air.

 

That is a nice thick piece of meat so....... That's why I am asking, since I cut down those trees and some of them were hickory I plan on getting a brisket the next time I go to the store. What size was yours to start out with? Looks like 8 lbs.

 

What better time than during a live storm report to throw some shenanigans into the mix on fb. Got 3 random likes from peeps I don’t even know. Someone else told me 37’s lol

 

I just went and probbed, the thinnest part of the flat is reading 200 but isn't quite tender enough to pull.

This was a 13.6 pounder pre trim and I think I took about 1.5 pounds off so its around 12 or so

 

I start checking them when they hit 195 and have seen them go to 207 before probe tender

 

Fucking genius.

 

@RobP62 there's your answer from the brisket master himself.

 

Same

 

Wait, I am confused. They dry out if you don't cook them long enough? And what does "probe" mean? I thought it meant stick the thermometer in. I typically put the thermometer in and leave it. Or are you guys just messin' with me now?

 

Yes. Brisket is a weird damned piece of meat. Probe it: stick a insta read thermometer or what have you in. It’s done when it goes through like room temperature butter

 

This line? (The white one)

 

I’m drinking whatever was collecting dust at my house

 

It takes a football field to turn that around. Even more if pulling a ladder fire truck.

 

Bet it beeps backin’ up.

 

That was Johns Bed he ordered and
Bill wanted pictures

 

I think I'll make burgers today

Meat prep



Started the grill


Now the rest of the ingredients