Reply to "I killed my brisket"

Former Member

Thanks Tom ! It got tender at about 190* or so, after 12 hours. It is wrapped and cooling on the kitchen counter. I will put in fridge when it cools some more. The point is still in the Smokette on 250*. The wife wouldn't let me trim the flat. She said who don't want fat can trim it off their slices. Okie dokie then I said.

edit: Oh man WOW !!! I just had a taste before I put it in the fridge. It is really awesome. Hard to believe it has a cup of expresso in it. Can't taste the coffee at all, but can tell it added something good ! It sucked it all back up as it cooled. AWESOME !!! I could most likely impress even a Texan with this brisket !

6/11/081:00 AM

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