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Joined: Oct 2007
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MossyMO Offline OP
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Pretty impressed all in all with the hanging method of smoking a packer brisket! About 9 pounds trimmed and seasoned with Steak & Brisket seasoning.

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Pulled at 160º to wrap in foil.

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At 201º pulled and cooler rested for an hour.

Very Tasty!

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Thanks for looking!


Alcohol, Tobacco & Firearms should be a convenience store; not a government agency.
GB1

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W
Campfire Kahuna
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That sure looks good Mo, where did you get the brisket?


These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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MossyMO Offline OP
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Originally Posted by wabigoon
That sure looks good Mo, where did you get the brisket?


It was a choice cut from SAM's Club.


Alcohol, Tobacco & Firearms should be a convenience store; not a government agency.
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MossyMO Offline OP
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Brisket sandwich on Texas toast with griddled onions and horseradish sauce.

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Alcohol, Tobacco & Firearms should be a convenience store; not a government agency.
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I had to google PBC......that's a bad ass smoker.

IC B2

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MossyMO Offline OP
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Brisket, Swiss Cheese, Texas toast and mushroom sauce.... the assembly process on the griddle.

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I'm thinking we could live on brisket sandwich's, this was so good!

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Alcohol, Tobacco & Firearms should be a convenience store; not a government agency.
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Campfire 'Bwana
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You're killing me!

Drooling here. grin

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Nice! How long did you cook it?

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THAT'S a sandwich


Murphy was a grunt.

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