TTNuge
New member
A little brisket practice. Just testing out the recipe for now so it wasn't a full competition practice. I was going to build a box but the grocery store was out of parsley so I decided that meant I couldn't go all out. A top secret blend of spices and rubs were harmed in the making of this brisket.
Here is is after an hour or so on the MAK at 275*
Another hour or so, fat side up..
Stayed that way for another couple hours then into foil. Pictures of a foil ball aren't exciting so here's some of the finished product. Since I wasn't building a turn in box I didn't trim the slices to size.
Wouldn't be dinner without some burnt ends
Got a ways to go to be comp worthy but it was a good learning experience and I'm sure the next one will be even better. I didn't hear any complaints at the table either so that's always a good sign.
Trent
Here is is after an hour or so on the MAK at 275*
Another hour or so, fat side up..
Stayed that way for another couple hours then into foil. Pictures of a foil ball aren't exciting so here's some of the finished product. Since I wasn't building a turn in box I didn't trim the slices to size.
Wouldn't be dinner without some burnt ends
Got a ways to go to be comp worthy but it was a good learning experience and I'm sure the next one will be even better. I didn't hear any complaints at the table either so that's always a good sign.
Trent