Andrew from 3rd Degree Berns shared some mouthwatering photos of his whole brisket. He had to pack and and move from Georgia to Manhattan, so he fired up his Brinkmann Cimarron offset smoker with some pecan, apple, cherry and oak, and threw on this whole brisket to celebrate.
After 20 hours at 220 degrees, the brisket was finally done, and it certainly looks like it was worth the wait.
Rusty sent a photo of his mobile smoking rig just to make me jealous. The photos of the meat below actually came out of his Lyfe Tyme smoker at home.
Rusty smoked a whole brisket with mesquite and hickory, and it looks like he got a nice crust and smokering.
He also added a few racks of ribs that are looking mighty tasty.
Thanks to Rusty and Andrew for sending the photos, and I'm always glad to find new ways to stay hungry for BBQ. Fell free to send in your photos too, and I'll get them up on the site.
- BBQ Snob
OMG, that is some beautiful brisket.
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