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2011 Meatapalooza! with Q-View - Page 2

post #21 of 28

Can't wait to see the final products!  

post #22 of 28
Thread Starter 
So here it is!! Ribs came out great, brisket was good as well, but coulda used another two hours. ABT's were damn tasty as well!yahoo.gif
Had a small issue with heat control because I changed the charcoal I was using to a different brand. Just didn't expect the difference in heating.

500
500
500500
post #23 of 28

All looks Great, Anthony!!!!

 

What internal temp did you take the Brisket to.

I like 195˚ for slicing (nice & tender).

 

Thanks for the great views,

Bear

post #24 of 28

Everything looks great Anthony! I'm sure your guests appreciated your hard work!

Bear, I take my brisket to 205 for slicing. It is much more tender.

post #25 of 28
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Everything looks great Anthony! I'm sure your guests appreciated your hard work!

Bear, I take my brisket to 205 for slicing. It is much more tender.


I brought mine to 185*, but next time I'll take it higher as suggested. Had some heat control issues this time due to a change in charcoal.
post #26 of 28

looks good....interesting way of doing the ABT's....use a stand?

post #27 of 28
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post

looks good....interesting way of doing the ABT's....use a stand?


Ya, used a stand, but had to skewer all the way through six (did three rows of six) then on skewer across to keep them from tipping. Worked out well tho. No leakage. No breakup/sag.
post #28 of 28
Quote:
Originally Posted by SmokinAl View Post

Everything looks great Anthony! I'm sure your guests appreciated your hard work!

Bear, I take my brisket to 205 for slicing. It is much more tender.


Thanks Al !!!

If you say it's safe, I'll try 205˚.

I was always afraid it would fall apart & I couldn't slice it, and ChefRob is too far away to help!

 

 

Thanks,

Bear

 

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