Originally Posted by realtorterry
looks great, how long did that beast take you? You got those ABT'S perfectly crisp
I started around 2am & the brisket went on around 3am. I tried to keep the temp around 220-230F. My smoker is hotter bythe firebox. I had a small baffle in the chamber & for temps I use a deep-fryer thermo that I put in to read the temps by the end of chamber. The pic of the meat/ABT's in smoker is right after I put the ABT's in. Notice the "juice" sitting on the brisket (thats not from the bacon) That was around 8am & the internal temp of the brisket was around 154...yes it stalled for awhile after the pic.
I check briskets around 175F internal temp to view the "bark" before I put in pan. Some briskets go to 185F before "bark" is good. This one's bark was great at 178F, so I put a can of beer in pan, put brisket in pan & sealed with foil & back to cooking.......until internal 195F. It took around 12-13 hrs.
This one didn't take 1.5 hrs per lb which some do...or even longer.
thanks...but the peppers have no "heat" so far...one did have some bit to it, but no heat. Still have a couple to eat though. Wife also says they aren't hot enough but they taste great. Fresh peppers though.