Congratulations! It's a brisket! Qview included...No charge

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tnbarbq

Fire Starter
Original poster
Jun 8, 2010
53
11
West TN
13lb brisket. I'm thinking 14-16 hours to get this thing cooked, so i get up at 3:30am and get it on the smoker by 4:30am. Well, I fall back to sleep until about 6am and run outside to check the cooker. 350 degrees!!! Not a good thing. I throw open the door and let things cool down a little. Finally settled around 250. Now I'm worried that this $25 hunk of cow is shoe leather. Foiled at 150 and took it off the smoker at 200, 10 hours after starting. Dinner's not until 5:30 and it's just 2:30, so I warmed up the oven to 175 and turn it off. Put the brisket in there to keep it warm. My coolers too small. It came out great! I use Best Choice lump (made by RO) and Red Oak from a down tree in our woods. We ate about half of it tonight. The other half is sandwiches and dinner tomorrow. Here are the pics. Sorry for the picture quality.

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Last edited:
Congrats!  Great looking smoke ring.  Those temps won't hurt you , as you discovered.  Glad it worked out so well.
 
Wow!

Doesn't look like that temp hurt anything.

If that smoke ring came in any farther, it would no longer be a ring.

Nice Job,

Bearcarver 
 
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