2nd brisket on the drum

Jake79

New member
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Almost a 15 pounder!
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Rubbed and waiting for the drum to come up to temp.
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6 hours in at 155*
 

Jake79

New member
Thanks bigfish! I'm using kevinish and scooters advice and put the fat cap down and lowered the temp a little.
 

Jake79

New member
Well guys I didn't get a finished shot, it ended up taking a couple hours longer than I thought and I ended up pulling it about 1/2 an hour before it was time to serve. It was at 198 and I thought it needed a little more time, but it turned out great. By far the best brisket I've made.
 
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