DC First Brisket Mostly A win for Fathers day

damianpyro · Post by **damianpyro** » Sun Sep 06, 2015 10:50 pm

Cooked a cape grim brisket as follows on the Davey Crockett.

GMG gold pellets (not allowed to use Texas as the wife does not like it smokey).

7 hours 185 F
2.0 hours wrapped in foil 285 F
3 hours unwrapped at 285 F until 190 F internal (plus the kids were hungry)

Rested for 30 min in foil

Nice bark and the point end was almost falling apart, the flat was pretty tough but going to curry that in a rendang Jamie Oliver style.

Fat was back and caramelised and the layer between the point and flat was sticky and very tasty.

ozwaz · Post by **ozwaz** » Sun Sep 06, 2015 11:41 pm

Pics please.

Wazza

beachbums · Post by **beachbums** » Mon Sep 07, 2015 12:35 am

Sounds yummo Damian.

And yep, wheres the pics!

cheers, Wayne

DingoWA · Post by **DingoWA** » Mon Sep 07, 2015 12:48 am

Thanks for the post. What was the weight please.

damianpyro · Post by **damianpyro** » Thu Sep 10, 2015 8:48 pm

damianpyro · Post by **damianpyro** » Thu Sep 10, 2015 8:49 pm

damianpyro · Post by **damianpyro** » Thu Sep 10, 2015 8:49 pm

[img]htt

damianpyro · Post by **damianpyro** » Thu Sep 10, 2015 8:58 pm

http:

damianpyro · Post by **damianpyro** » Thu Sep 10, 2015 8:59 pm

Muppet · Post by **Muppet** » Thu Sep 10, 2015 9:00 pm

There you go

damianpyro · Post by **damianpyro** » Thu Sep 10, 2015 9:00 pm

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