Brisket on the GOSM with Q-view

[cinnamonkc]

Ah...duh...just like any link on the internet!! Thanks Seboke!!!

 

[abelman]

Looking good KC!

 

[1894]

Looking Great KC

And seboke beat me to it ( and said it better than I would have )
Heres the link to your salmon thread

http://www.smokingmeatforums.com/for...ad.php?t=18171

Should open up in a second window

 

[cinnamonkc]

Thanks 1894!

 

[cinnamonkc]

I just pulled the ribs off to foil them and put them back in for 2 more hours.

Brisket is at 161.

Sorry about the shadows in the picture...it's from the patio cover.

 

[sumosmoke]

All is lookin' good so far, Karen! Can't wait to see the finished pics!

 

[richoso1]

Nothing like filling a smoker for the fun of it, not to mention all the good Q!

 

[cinnamonkc]

We had the ribs for dinner, I guess brisket will be eaten tomorrow...we couldn't wait any longer!!

Brisket just finally hit 180, here's pics of the finished ribs and the brisket about to get wrapped and thrown in cooler.

Also made my first fatty for tomorrow's breakfast. It's in the smoker now, but that's another thread.

I did a side by side comparison of mop and no mop. I still prefer rub only, no mop, but the fam loved the mop! Guess we'll be going with mop from now on.

 

[pineywoods]

Looks great nice job

 

[ron50]

Sorry for the late response KC. When I used by CCSV I never rotated anything. It's just like the GOSM in that it's hotter at the top.

I just make sure the veggies don't get any drippings on them in case they are done before the meat is at a safe to eat temperature.

Poultry always goes on the bottom when I smoke and the ribs will work anywhere.

 

[erain]

way to go kc, good job stikin to the smoke. i like them mopped ribs. what u use for mopsauce on them. brisket looks good to, hope it comes out tender and juicy. great job!!!

 

[ronp]

It all looks good.

 

[bb53chevpro]

Excellent smoke Cinn. Looks Yummy.