On behalf of BBQers everywhere, we are proud to accept the award for best brisket in Florida cooked on October 15th.
Seriously Larry, it was a textbook cook done by a rookie with the able help of his wife and the BBQ-4-U support team. All our equipment from thermometers to baster worked perfectly.
We got a good cut of meat from WalMart, started the cook early (late at night) so as not to be rushed and had no particular dinner time set so we avoided the stress of "when's it gonna be done?" I apologize for not getting pics of the final product but it went so fast after the cut you wouldn't believe it. We had a nice 1/4" pink ring too.
I can't wait to do it again and the next time we're going to do a brisket and a butt together. Can you see another 911 call coming? But, that's another day. For this Sunday it's left over sandwiches, beans, ice-cold Rempweiser, football and time to reflect on yesterday’s success.