Checked On My Brisket I Started Last.

[Angel]

Found this little guy in my pond first time i have seen a turtle in my pond let alone yard.

 

[Jimmy Gibson]

Found this little guy in my pond first time i have seen a turtle in my pond let alone yard.

That little guy is a Box Turtle, probably fell in trying to get a drink. He is strictly land turtle, won't survive long if he can't get out of the pond

 

[Angel]

That little guy is a Box Turtle, probably fell in trying to get a drink. He is strictly land turtle, won't survive long if he can't get out of the pond

I have him out in a tub with rocks to chill on and some water till i get him a new home. I can't afford a new liner atm

 

[sissy]

I take my old satellite dish's and put the screws back in with rubber washers and use them out in my yard as little water containers I pick some up at the dump

 

[MitchM]

To properly cook a brisket, cover it in yellow mustard, salt and pepper, then heat it in a smoker at 250F using apple wood chips for about 12 hours or until the internal meat temperature reaches 175F.

 

[Mmathis]

To properly cook a brisket, cover it in yellow mustard, salt and pepper, then heat it in a smoker at 250F using apple wood chips for about 12 hours or until the internal meat temperature reaches 175F.

LOL, I wondered about that!

 

[Mike in Vermont]

I prefer hickory over apple.

 

[Jimmy Gibson]

To properly cook a brisket, cover it in yellow mustard, salt and pepper, then heat it in a smoker at 250F using apple wood chips for about 12 hours or until the internal meat temperature reaches 175F.

I agree with you completely about the mustard salt and pepper and the 250F, but about 8 hours and reaching 160, the meat is tender and moist..... Also Hickory, have tried Apple and Misquite, Just my preference

 

[MitchM]

I agree with you completely about the mustard salt and pepper and the 250F, but about 8 hours and reaching 160, the meat is tender and moist..... Also Hickory, have tried Apple and Misquite, Just my preference

Isn't 160F the stall temperature for a brisket? I thought the meat had to get past that temperature.
(The stall temperature is the temperature which the piece of meat will hold for a couple of hours before continuing to rise.)

My wife likes the apple wood because you can sweeten the outside with a spray of apple juice every now and then while cooking.

I'll have to try the hickory. I see a brisket in our future.

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