Thanks for the reminder Hank.......the 135~142 was deep internal, while near the surfaces it was 175 & up, good thing to generally be aware of though...............
The beans were simmered up from dry a few days earlier, but could've gone just a bit longer.......a few here & there were a bit on the crunchy side, however Ma & the other people that got this load of stuff siad the beans were right up there.....go figger ?
The wife made up salads, lemon cake bars & grandma green beans along with this stuff it was a good all- around deal......didn't get pics of all of it, but we always leave some at home, so maybe I can put that together later.......
The brisket was held, on kettle, while we were delivering around......just a single row of charcoal to keep it @ 170f or so in the holding tank.......still plenty hot for dinner......
This is the whole one, before we went out.....
I don't do a lot of these & may be incorrect about this, but having the point & flat almost slide apart like this, to me, is akin to the bone sliding out of a pork butt......IT'S DONE !!!!
And later on..........
Tenderbender.....
Flat was very tender, just slightly dry (probably from the extra hold time) & the point, sliced, was melt in mouth right on !!!!!
I could stand to practice up with these things more often !!!!