Ok, here's what you've all been waiting for. 12:00pm High temps! Took a look at the brisket and the temp was a little over 200 degrees. I quickly pulled off of the smoker and put it in the oven. I didn't have any heat in the oven but since I don't have room for a cooler in our small apartment, it is the most insulated place to let the meat rest.

1:00pm Rested By this time, the temp was down to 175 and I was ready to start slicing. This is what it looked like fresh out of the foil:

finished whole brisket finished whole brisket

Next, I cut off the point...

point cut

This is what it looked like sliced. The slices on the right were dipped in a mixture of my special BBQ sauce and the drippings from the foil.

sliced brisket

sliced brisket

And there are always some goodies for the chef...

sliced brisket

Lastly, I made a couple of armadillo eggs. Here's some food porn for you!

armadillo egg

I wasn't thrilled with my effort on the brisket. I thought it was a little dry and the mustard didn't work well for bark. But I did take about two lbs. of the slices to my wife's job. They mobbed her like she was giving away free money.

Guess it couldn't have been too bad.

I'd love to hear all of your comments. Please post now and post often! ;)


Bigmista The Survival Gourmet