2 pound brisket Q-View!!

Discussion in 'Beef' started by huskersmokeman, Feb 9, 2009.

  1. huskersmokeman

    huskersmokeman Smoke Blower

    After 18 hours in the MES (yup-18)



    The pull (could have used spoons, man it was tender!)



    Pulled and ready for the open-faced sandwich



    Served up w/ the wife's red pepper and onion fried taters
     
  2. billbo

    billbo Master of the Pit OTBS Member

    Wow! That a long time for a 2 pounder! Sure looks tasty!
     
  3. huskersmokeman

    huskersmokeman Smoke Blower

    It probably didn't have to take that long, but I wanted to give it a REAL slow ride up to 200 degrees...12 hours naked, 6 hours in foil. It got up to 160 and then hung out there for about 6 hours. I'm full and happy!!
     
  4. white cloud

    white cloud Master of the Pit OTBS Member

    It sure does look moist and tastey. Sometimes them small pieces take a while. weel ya stuck it and and were rewarded obviously.
     
  5. iadubber

    iadubber Meat Mopper

    Holy hell! That's what I was thinkin!
     
  6. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Looks darn good....way ta go!!!
     
  7. Looks tasty. What temp were you smoking at to take that long?
     
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks very tasty! [​IMG]
     
  9. huskersmokeman

    huskersmokeman Smoke Blower

    Well, Jersey, I smoked it at 220 most of the time, starting at about 11:30 sat night(wakin up every 2 hours to baste). It gained temp right on up to 160 degrees, then plateaued there from 5 am until about 9:30 am. Started climbing again, and looked like it was gonna hit 200 way too soon, so I foiled it with the rest of my baste at about 11:00, dropped the temp to 205, and let it gently run up to 200 over the next 6 hours. Super moist, best I've done no matter the size! I'm thinkin' I must have accidently done something right in there somewhere...don't know how.
     
  10. darrin

    darrin Meat Mopper

    Looks great!
     

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