Briskets and Brews with q views

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luv2putt

Meat Mopper
Original poster
Feb 24, 2008
237
15
Benicia California
So tomorrow we are brewing 10 gal of Rye IPA and smoking a 15 lb brisket ...it's going on the smoke at midnite tonite ..I will try and update pics during the process ... The meat is all seasoned and ready to rock ... I did say seasoned as I want the smoke for flavor ......

 
So meat is on ... Temp seems to be settling around 230 ... So I'm gonna call it a night ... Ambient temp 63 and supposed to drop to around 55 ...no wind ..
 
Good morning all, so it's 5:30 am and my brisky been on 5 1/2 hours and looking good .. Fire is at 250 so it's risen a bit since I went to bed around one ...so I just pulled it as its at the color I'm looking for , bark is setting nicely , wrapped it in butcher paper and back onto the smoker....

 
That all looks like a great plan...wish I could still drink Alcohol
frown.gif
 , but I'd watch that Brisky for ya...LOL.
 
So the finished results on the brisket are in ... Total cook time 11hrs,45 min.... Cooked at an avg temp of about 240-245... So I tried Aaron Franklins butcher wrap method I have to say its pretty good !! I do want to use a heaveyier smoke next time - mabe a hicory-pecan mix ... So here is the money shot


 
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