The classics

[barbacoa]

Here's a brisket I did awhile back. Wife wanted the brisket falling apart, so I took it to 199 over a mix of hickory and pecan. Left it wrapped in foil in an ice chest for an hour after pulling.

May not have left it on long enough before I did the Texas Crutch thing as the smoke ring is not real deep, but it sure was good! Sliced the flat and chopped the deckle.

[JaCK2U2]

Looks good from here! I'd certainly eat that!

[tntbbq]

I've been told the smokering is all about temp, not time. The lower the temp, the thicker the smokering. Looks good to me.

[Mechnech]

Ok to me, pass a plate will ya.

[ChileFarmer]

Looks mighty eatable to me. I would not pass it by. CF

[BAR "G" BBQ]

Toss me a loaf of bread and slide that plater to my end of the table please.

[barbacoa]

Thanks all...I'll just put the plates on the counter and y'all can do buffet style.

I don't use rub, just let the wood season it, so I don't get much of a crust on a brisket like some people's purdy lookin' meats. Unless I could do something else to crust it a bit. It eats well though.

[cheese meister]

Looks great and smoke is all about temp. Low and slow is the best way.