Bandera Briskets

Discussion in 'Beef' started by mgwerks, Sep 13, 2008.

  1. mgwerks

    mgwerks Smoking Fanatic

    So all this talk about Qview. Here's a pair of briskets from 2 weeks ago.

    Rubbed and ready:
    [​IMG]

    Thin Blue Smoke:
    [​IMG]

    Feeling rested, ready for slicing:
    [​IMG]

    Perfect smoke ring:
    [​IMG]


    Trying to decide what goes in the pit tomorrow...

    [​IMG]
     
  2. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Nice briskets. I like your selection of hot sauces too!
     
  3. smoke freak

    smoke freak StickBurners

    Twins! I love it. Looks excelent.
     
  4. mgwerks

    mgwerks Smoking Fanatic

    Thanks! Unless doing a lot of meat, I run separate thermometers for each piece, so they can be pulled at the opportune moment. I have 5 separate thermometers with remotes so I know which brisket or pork butt is crying "come and get me!"

    if I have a lot of briskets, I monitor the ones closest to the fire box, and move the probes as I pull the meats.
     

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