DetTigersFan
is one Smokin' Farker
- Joined
- Apr 26, 2014
- Location
- SE Michigan
Cooking 2 brisket points today on my WSM... They pretty look nice :mrgreen:
I'm just over 1.5 hours into the cook now... Cooking at 295ish.
Now onto the pics...
Rubbed with kosher salt, coarse black pepper and a little onion and garlic powder, but primarily salt and pepper.
Snapped a couple fall shots as well...
First peek at 3 hours in... This was at 3:30, it's about 4:40 now.
Currently running at 290* and the biggest spot where I have my probe is reading 206*. The thicker spots aren't probing tender yet. Last time I cooked points like this one went til 217* and still could have gone longer I think.
Okay pulled them both at 7:10 so they went for about 6.5 hours at 285-295*. Probing tender all over at 216* in the thickest spot.
Wrapped them both in butcher paper and letting them rest about 40 minutes wrapped in a towel... Would have liked a little darker bark, but they still look great so far.
I'm just over 1.5 hours into the cook now... Cooking at 295ish.
Now onto the pics...
Rubbed with kosher salt, coarse black pepper and a little onion and garlic powder, but primarily salt and pepper.
Snapped a couple fall shots as well...
First peek at 3 hours in... This was at 3:30, it's about 4:40 now.
Currently running at 290* and the biggest spot where I have my probe is reading 206*. The thicker spots aren't probing tender yet. Last time I cooked points like this one went til 217* and still could have gone longer I think.
Okay pulled them both at 7:10 so they went for about 6.5 hours at 285-295*. Probing tender all over at 216* in the thickest spot.
Wrapped them both in butcher paper and letting them rest about 40 minutes wrapped in a towel... Would have liked a little darker bark, but they still look great so far.
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