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Brisket smoke w/Qview

post #1 of 12
Thread Starter 

Smoked a brisket with hickory on a 22.5" WSM. Thanks for lookin'005.JPG004.JPG003.JPG

post #2 of 12

Nice , how big ,how long and what temp. for cooking and the finished IMT.

post #3 of 12

oh man that looks tasty

post #4 of 12

That looks delicious!

post #5 of 12
Thread Starter 

old school,

 

It was a little over 12lbs, took around 14 hours and IT was at 195*. Temp was about 60 during the night, I like it when it is warm as I use a lot less fuel than in winter.  Temp was about 215 in the WSM. I use an electric knife to slice.

Thanks for lookin

post #6 of 12
Thread Starter 

Thanks Cab

post #7 of 12

Nice. Now I am hungry

post #8 of 12
Thread Starter 

Thanks Husker and it as delicious!!! I normally eat it in a burrito shell.

post #9 of 12

We love our brisket in a tortilla.   Usually add some pickles, onions and a little sauce.   It goes REALLY quick

post #10 of 12

this one looks amazing

post #11 of 12

WOW!

Nice Smoke Ring

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #12 of 12

Looking tasty as usual !!!

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