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Brisket in Boise W/Qview

post #1 of 13
Thread Starter 

It's 4am, 38º and raining here in Boise, ID. I just put a 12lb Brisket in the smoker, I have had the smoker @ 225º for about 1hr & it's putting out nice TBH. I marinated the Brisket in a Dr. Pepper, Pomegranet/ Cranberry Juice, Soy Sauce, Teriyaki, Garlic Pepper, Beef Bullion, and McCormick Montreal Steake Seasoning. The rub I used is just a simple Kosher Salt, Craked Pepper, Paprika,, Cayenne, Orefano, Cumin, Garlic Powder & Onion Powder. I will try to post more pics later.

 

Briskett Seasoned 0400.jpg

post #2 of 13

Looks good so far!

post #3 of 13

Yup----I'm with Al----Looks good so far!!!!

 

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Bear

post #4 of 13

This is going to be good.

 

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post #5 of 13
Thread Starter 

The Brisket is at 167º internal so I am going to double foil it now & bring up tp about 205º then wrap in towels & stuff into a coller for a couple hours.

Briskett 6hrs in.jpg

post #6 of 13
Thread Starter 

But first I need to learn how to spell th_dunno-1[1].gif

post #7 of 13

 Looks pretty tasty ............. I'm at 170 on both mine ...gonna keep um naked  ( no foil till they come out) hoping for some nice bark !

post #8 of 13

Looks great so far!

post #9 of 13
Looking good.
post #10 of 13

Looks Great at 167˚ !!!

 

When you can cook like that, you don't have to spell it right !!!

 

 

Bear

post #11 of 13

Looks good from here?

 

We always tell folks to cook to temp, and I believe in that.  With Briskies, tho, if the probe goes in like a hot knife thru butter, you just might be done?

 

Good luck and good smoking.

post #12 of 13

Love me some Brisket! You got 'er Lookin' Good!...JJ

post #13 of 13

It looks good so far

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