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**The Sauce Blog**
January 13th, 2015, 12:27 pm
#1
* Abilene ** Abilene *
  • Joined: January 6th, 2015, 3:02 pm
  • Posts: 6

I made this video in September 2013 just before my first hip replacement operation. I wanted to make it easy for my wife to pull something out of the freezer and make dinner as she works for my son and had to cook while I was recuperating. If I recall it took 19 hours at 225 degrees to complete this 12 lb brisket. Hope that you enjoy this video.



edited by moderator to fix video embedding

January 13th, 2015, 9:19 pm
#2
* Cheyenne ** Cheyenne *
  • Joined: November 28th, 2014, 12:53 am
  • Posts: 91

At 19 hours I'm guessing you didn't foil it?

January 15th, 2015, 8:54 am
#3
* Abilene ** Abilene *
  • Joined: January 6th, 2015, 3:02 pm
  • Posts: 6

To answer your question: yes, I did wrap it. I let it take its natural course until it reaches 205 degrees internal temperature. I certainly do not expect you to accept my methodology, but it works and produces a very moist end product. My fellow Texans seem to enjoy it very much and they certainly have a lot to compare to.

January 16th, 2015, 9:24 am
#4
* Wichita ** Wichita *
User avatar
  • Joined: August 16th, 2014, 10:02 pm
  • Posts: 246
  • Location: Iowa

Looks delicious!! I did a 10lb before, it took 15hrs, I too wrapped mine, after 6 hrs. Let it rest for 2hrs before serving. Its a long wait but its worth it.

January 16th, 2015, 8:36 pm
#5
* Kingman ** Kingman *
User avatar
  • Joined: August 16th, 2014, 7:43 pm
  • Posts: 299
  • Location: NORTH

looks great man!!!
great color...

~All that is gold does not glitter ~ Not all those that wander are lost~
~20" Yoder "Swiss Army Knife" Stick Burner~

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